3/4 c orange juice
1/4 c dark hoisin sauce
3 tbl cider vinegar
2 tbl ketchup
1 lrg head broccoli
8 oz wide egg noodles
8 oz sugar snap peas or snow peas, trimmed
2 tbl vegetable oil
1 lb pork loin or tenderloin, sliced 1/2" thick, each slice cut into 1/2" wide strips
3 tbl cornstarch
In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup and 3/4 tsp salt. Set aside. Trim broccoli stalks and thinly slice. Separate broccoli heads into florets.
In a large pot of boiling salted water, cook noodles until al dente, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to lg bowl.
In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce and bring to boil. Add to bowl with noodles and toss to combine.