Rice Noodles with Pork and Ginger Vegetables
8 ounces rice noodles, pad thai style  
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bunch scallions, sliced (white and green parts separated)
1 2-inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
3 cups precut stir-fry vegetables (about 12 ounces)
1/3 cup chopped fresh cilantro, basil and/or mint
Juice of 1 lime
Instructions:
Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.
