1. Step 1

    In small bowl, combine canola oil and chili-garlic sauce. Add pork strips; marinate for 10 minutes.
  2. Step 2

    In large bowl, pour boiling water over noodles; let stand 5 to 7 minutes. Drain noodles, cover and set aside.
  3. Step 3

    In large non-stick skillet, over medium heat, cook pork 2 to 4 minutes, stirring occasionally. Remove with slotted spoon; cover and set aside.
  4. Step 4

    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.
  5. Step 5

    To skillet, add soy sauce, lemon juice, ketchup, orange juice and sesame oil. Add noodles; toss to coat and warm through.
  6. Step 6

    Divide the noodles among bowls, top with pork, red pepper, carrot and edamame.
  7. Step 7

    Sprinkle with peanuts and green onion. Serve immediately.

Per serving (1 of 2)

Calories 540
Protein 34 g
Sodium 360 mg
Potassium 855 mg
Total fat 12 g
Saturated fat 1.5 g
Cholesterol 75 mg
Carbohydrates 74 g
Fibre 3 g
Sugars 8 g
Added sugars 1 g