Sunset Pork Noodle

Imagine juicy slices of tender roast pork loin infused with ginger, garlic, naturally brewed soya and the zest of fresh Valencia oranges. It's out of this world, especially when sautéed with baby carrots, jicama, green beans and crisp bamboo shoots, and placed on a warm bed of Thai rice noodles, sprinkled with sesame seeds and drizzled with Zesty Orange Ginger Sauce.

YIELD: 1 portion

Ingredients: Imperial Metric
Vegetable oil 1 Tbsp 15 mL
Onion-garlic blend 1 tsp 5 mL
Roast pork loin, cooked, sliced 1/8" diagonal 2 oz 60 mL
Baby carrots, blanched 1 oz 30 mL
Jicama, peeled, julienne 1 oz 30 mL
Red onions, julienne 1 oz 30 ml
Green beans, fresh, blanched 1 oz 30 mL
Bamboo shoots, sliced 2 tsp 10 mL
Saucemaker Zesty Orange Ginger Sauce 2 oz 60 ml
Saucemaker Szechwan Sauce 1 oz 30 ml
Thai rice noodles
Sesame seeds


  1. Heat vegetable oil in wok, add onion-garlic blend; sauté for 10 seconds.
  2. Add pork; sauté until heated through.
  3. Add vegetables and stir fry until tender crisp.
  4. Add Saucemaker Zesty Orange Ginger Sauce to stir fry; heat through.
  5. Serve stir fry over Thai rice noodles, garnish with sesame seeds.

TIP: Try our Jicama Orange Salad as a refreshing side salad to accompany this dish. You can find it in our Dips & Sides section.