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Prep Time: 40 Minutes
Yields: 4 Servings

Asian cooking often uses honey as a substitute for refined sugar to add sweetness and depth of flavor. Using honey in the marinade gives this dish a wonderful sticky quality. Try this recipe substituting chicken or shrimp for pork.

1 pound pork loin, trimmed and cut into 1-inch strips
juice of 1 lime
zest of 1 lime, finely grated
juice of ½ lemon
zest of ½ lemon, finely grated
3 tbsps honey
1 tbsp balsamic vinegar
2 tbsps peanut oil, divided
2 quarts water
½ pound fine egg noodles
¼ pound snow peas, cleaned and trimmed
4 scallions, cleaned, sliced and divided
1 pound bok choy, thickly sliced
¼ pound bean sprouts, cleaned

Place pork slices in a large nonreactive bowl then set aside. In a small bowl, combine lime and lemon juices and zests, honey, vinegar and 1 tablespoon oil, whisking until well blended., Pour mixture over pork, coating pork slices thoroughly. Cover and place in refrigerator for 15 minutes. When ready to cook, bring 2 quarts water to a boil in a large pot over medium-high heat. Add egg noodles then cook 3 minutes. Drain noodles, cover to keep warm and set aside. Heat a medium-sized wok over high heat. Add remaining oil, swirling to coat bottom of wok evenly. Add pork and marinade then stir-fry 2–3 minutes, stirring briskly. Add snow peas and 2 scallions then stir-fry an additional 2–3 minutes or until pork is cooked through. Add bok choy and bean sprouts then toss together until all ingredients are mixed. Cook 1 additional minute. Evenly divide noodles into 4 serving bowls and spoon pork and vegetable mixture over. Top with remaining scallions. Serve immediately.














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