Teriyaki Pork And Vegetables With Noodles

• 8 ounces uncooked gluten-free spaghetti
• 4 green onions
• 1 tablespoon dark sesame oil
• 1 cup thinly sliced red bell pepper
• 3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
• 1 (3 1/2-ounce) package shiitake mushrooms, sliced
• 1/3 cup low-sodium teriyaki sauce {Check for Gluten}
• 4 teaspoons chili garlic sauce {Check for Gluten}

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water; keep warm.
2. Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; saute 3 minutes or until pork is browned. Combine reserved 1/4 cup pasta water, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
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green onions, sesame oil, red bell pepper, center, shiitake mushrooms, teriyaki sauce , chili garlic

Taken from www.myrecipes.com/recipe/teriyaki-pork-vegetables (may not work)