Vietnamese Noodle Bowl

Ingredients

• 2 tablespoons canola oil 
• 1.5 tablespoons fish sauce 
• 0.3 cup basil leaves fresh thinly sliced
• 1.3 pound pork tenderloin trimmed cut into 1/4-inch slices
• 1  lime cut into 6 wedges
• 4.5 cups chicken broth reduced-sodium
• 0.3  onion red thinly sliced
• 12 ounces rice noodles 
• 4 cups slaw mix 
• 1 teaspoon wheat-free tamari gluten-free reduced-sodium (for )

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Prepare the noodles according to package directions, and divide them between 6 serving bowls. Top with slaw mix and onion.While the noodles are cooking, combine the chicken broth, fish sauce, and soy sauce in a saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
2. Heat the oil in a very large skillet over medium-high heat.
3. Add the pork and cook until browned and cooked to 145°F, 1 to 2 minutes per side (you may have to do this in batches).
4. Let stand at room temperature for three minutes. Arrange the pork on top of the noodle bowls.Ladle in piping-hot broth, garnish with basil and lime wedges, and serve.