Ingredients
8 ounces uncooked vermicelli or angel hair pasta1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips3 tablespoons canola oil, divided4 garlic cloves, minced1-1/2 teaspoons salt, divided 1 medium onion, halved and thinly sliced2-1/2 cups shredded cabbage1 medium carrot, julienned1 cup fresh snow peas1/4 teaspoon pepper
Preparation
Break vermicelli in half; cook according to package directions. Drain.
Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.
