Fettuccine with Five-Spice Pork and Carrots

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Ingredients

1. 1 pound pork tenderloin
2. Salt
3. Fresh-ground black pepper
4. Chinese five-spice powder
5. 3 tablespoons cooking oil
6. 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
7. 1 teaspoon sugar
8. 4 scallions including green tops, chopped
9. 4 cloves garlic, cut into thin slices
10. 1 tablespoon chopped fresh ginger
11. 1 jalapeño pepper, seeds and ribs removed, chopped
12. 1 cup canned low-sodium chicken broth or homemade stock
13. 2 tablespoons soy sauce
14. 1/2 pound fettuccine or Chinese egg noodles

1. Cut the pork into 1/2-inch slices and flatten them with the heel of your hand. Sprinkle the pork with 1/8 teaspoon each salt and pepper and 1/4 teaspoon five-spice powder. In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Cook the pork, in two batches if necessary, until just done, about 1 minute per side. Remove the pork from the pan, let sit for 5 minutes, and then cut it into strips.
2. In the same pan, heat the remaining 2 tablespoons oil over moderate heat. Add the carrots and sugar and cook, stirring frequently, until starting to brown, about 3 minutes. Stir in the scallions, garlic, ginger, and jalapeño. Cook, stirring, for 2 minutes longer. Add the broth, soy sauce, 1/2 teaspoon salt, and 1/8 teaspoon five-spice powder and simmer until the sauce begins to thicken, about 4 minutes. Stir in the pork and any accumulated juice and remove the sauce from the heat.
3. In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain and toss with the sauce.