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Pork tenderloin noodle bowls

Photo: Heart and Stroke Foundation (www.heartandstroke.ca)

These all-in-one dinner bowls feature all the Pad Thai flavour without the fuss.


  • 1 tsp (5 mL) canola oil
  • 1 tsp (5 mL) chili garlic sauce
  • 1/2 lb (250 g) pork tenderloin, cut into 1/4 inch (1 cm) strips
  • 1/3 of 454 g pkg rice stick noodles
  • 1/2 cup (125 mL) thinly sliced red pepper
  • 1 medium carrot, shaved into ribbons using vegetable peeler
  • 1 tbsp (15 mL) low sodium soy sauce
  • 2 tbsp (30 mL) lemon juice 
  • 1 tbsp (15 ml) low sodium ketchup
  • 1 tbsp (15 ml) orange juice
  • 1 tsp (5 mL) sesame oil
  • 1/2 cup (125 mL) frozen edamame, thawed
  • 1 tbsp (15 mL) chopped unsalted peanuts
  • 2 tbsp (30 mL) chopped green onion


  • In small bowl, combine canola oil and chili-garlic sauce. Add pork strips; marinate for 10 minutes.
  • In large bowl, pour boiling water over noodles; let stand 5 to 7 minutes. Drain noodles, cover and set aside.
  • In large non-stick skillet, over medium heat, cook pork 2 to 4 minutes, stirring occasionally. Remove with slotted spoon; cover and set aside.
  • Add red pepper and carrot ribbons (separated) and 1 tbsp (15 mL) water. Cover pan and steam vegetables 2 minutes. Remove each and set aside.
  • To skillet, add soy sauce, lemon juice, ketchup, orange juice and sesame oil. Add noodles; toss to coat and warm through.
  • Divide the noodles among bowls, top with pork, red pepper, carrot and edamame.
  • Sprinkle with peanuts and green onion. Serve immediately.

For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada