45 minutes to cook.
24 oz. Pork Tenderloin or 12 oz. Pork Tenderloin and 12 oz. Firm Tofu, cut into bite-sized strips
1 Tab. Five Spice powder
1/2 tea. Ginger
2 Tab. Canola oil
1 package sliced carrots
4 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
8 cups of chicken or vegetable broth
8 oz. Soba Noodles (buckwheat )
2 Tab. Cornstarch
2 Tab. Soy Sauce (preferably reduced sodium)
6 cups thinly sliced Bok Choy
4 cups snow peas
8 Green Onions, thinly sliced
1/2 cup Orange juice
Put Canola oil, pork/tofu, Five Spice powder and ginger in a large pot. Cook for 6 minutes. Add carrots, mushrooms and celery and cook for 5 minutes more. Add broth and bring to a boil. Add noodles and cook according to package directions or for @4 minutes.
In a small bowl, combine cornstarch and soy sauce and whisk until smooth. Add to Noodle mixture along with the bok choy, snow peas and green onions and cook for 1 minute after mixture boils. Remove from heat and add orange juice. Ladle in bowls. Optionally, serve with hot pepper sauce.
Per Serving (2 cups) 302 calories, 6 g. Fat, 37 g. Carbs., 27 g. Protein