Simple Vietnamese Pork Noodle Bowl

INGREDIENTS

1 1/4 pound pork tenderloin, trimmed and cut into 1/4-inch slices
12 ounces rice noodles, 
4 cups coleslaw mix, prepared
4 1/2 cups chicken broth, reduced-sodium 
4 1/2 teaspoons fish sauce, 
1 teaspoon soy sauce, reduced-sodium
2 tablespoons canola oil, or other neutral-flavored oil
1/4 cup basil leaves, fresh, thinly sliced 
1 lime, cut into 6 wedges

DIRECTIONS

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