Tangy Thai Pork With Noodles

• 1 lb boneless pork loin, cut into strips
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces uncooked thin spaghetti or 8 ounces rice noodles
• 2 teaspoons vegetable oil, divided use
• 4 cups broccoli florets
• 1 cup carrot, sliced 1/8 inch thick
• 1 red bell pepper, seeded and cut into thin strips
• 2 garlic cloves, minced
• 8 ounces mushrooms
• bamboo shoot (optional)
• water chestnut (optional)

1. Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
2. Add pork, marinate while preparing pasta and vegetables or up to overnight.
3. Cook spaghetti or rice noodles according to package directions, drain.
4. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
5. Add vegetables and saute until crisp-tender (about 5 minutes).
6. Remove vegetables from skillet and keep warm.
7. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
8. Return vegetables to skillet, heat through and serve.

pork loin, hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil, red pepper, thin spaghetti, vegetable oil, broccoli florets, carrot, red bell pepper, garlic, mushrooms, bamboo shoot, water

Taken from www.food.com/recipe/tangy-thai-pork-with-noodles-399206 (may not work)