1/2 c. orange juice
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1 lb. lean boneless pork, cut into thin strips
1 tbsp. cornstarch
1/2 c. water
1 (8 oz.) can water chestnuts, drained
1 (6 oz.) pkg. frozen Chinese pea pods, partially thawed
1/2 (16 oz.) pkg. Pennsylvania Dutch brand fine egg noodles

In large bowl, blend juice, soy sauce, oil, sugar, and ginger; add pork. Cover and marinate 1 hour. In medium skillet, add pork and marinade and simmer, covered, stirring occasionally 30 minutes. Stir in cornstarch, blended with water. Bring to a boil, then simmer stirring constantly, until sauce thickens, about 5 minutes. Add vegetables and simmer, covered, an additional 5 minutes or until vegetables are crisp tender.

Meanwhile, cook noodles according to package directions. Toss pork mixture with noodles. Makes about 4 servings.