8 oz. Udon Rice Noodles 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch thick strips Kosher salt and freshly ground pepper 3 Tbsp. cornstarch 2 c. fat-free low-sodium chicken broth 4 tsp. vegetable oil 4 scallions, sliced (white and green parts separated) 1 two -inch piece ginger, peeled and minced 2 cloves garlic, minced 3 c. pre-cut stir-fry vegetables (about 9 oz.) Grated zest of 1 lime, plus wedges for serving


Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 tsp. salt and pepper to taste and 2 Tbsp. cornstarch in a bowl. Whisk the chicken broth and the remaining 1 Tbsp. cornstarch in another bowl.

Heat a large nonstick skillet over high heat. Add 1 tsp. vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 tsp. vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 Tbsp. water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.

Return the pork to the skillet along with the noodles, lime zest and 1/4 tsp. salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.