1. In a small bowl combine cumin, salt and pepper. 2. Add pork; toss to coat. 3. In a large skillet, heat oil over medium high heat. 4. Add the pork and garlic. Sauté for 2 minutes or until browned. 5. In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. 6. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes. 7. Blend corn starch into reserved broth mixture. 8. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. 9. Add the green onions. Bring to a boil and simmer for 1 more minute. 10. Toss with the boiled and drained noodles. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
