Pork And Vegetable Lo Mein

• 6 ounces uncooked thin spaghetti
• 1 tablespoon cornstarch
• 1-3/4 cups chicken broth
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 pound pork tenderloin, halved lengthwise and thinly sliced
• 2 teaspoons sesame oil
• 1 medium onion, chopped
• 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
• 1 cup frozen peas

1. Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
2. Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.

thin spaghetti, cornstarch, chicken broth, soy sauce, brown sugar, ground ginger, salt, red pepper, pork tenderloin, sesame oil, onion, frozen broccoli, frozen peas

Taken from www.tasteofhome.com/recipes/pork-and-vegetable-lo-mein/ (may not work)