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Cook the noodles as the label directs, then drain and rinse under cold water.
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Meanwhile, season the pork generously with salt and pepper; set aside.
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Whisk the chicken broth and cornstarch in a medium bowl; set aside.
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Chop vegetables. Keeping them sorted in 3 categories: hard, medium tender and greens
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Heat a large non-stick 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.
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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.
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Add the hard vegetables to the skillet and cook, stirring occasionally, for about 1 minute.
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Add the medium firm vegetables and cook and stir for another 1 minute.
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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 2 minutes.
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Stir in the greens, 1 handful at a time so they don’t stick together.
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After greens are mixed in and wilted, return the pork to the skillet along with the noodles and stir to warm through.
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Remove from the heat and stir in the scallion greens, herbs and lime juice.