Ingredients
1 pork tenderloin (1 pound)1/4 cup reduced-sodium soy sauce3 garlic cloves, minced1 teaspoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes2 cups fresh snow peas1 medium sweet red pepper, julienned3 cups cooked thin spaghetti1/3 cup reduced-sodium chicken broth2 teaspoons sesame oil
Preparation
Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.
