Pork And Noodles

• 6 tablespoons reduced-sodium soy sauce, divided
• 1/4 to 1/2 teaspoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 pound boneless pork loin, cut into 2-inch strips
• 4 ounces uncooked thin spaghetti
• 3 teaspoons canola oil, divided
• 4 cups thinly sliced napa (Chinese) cabbage
• 2 large onions, sliced
• 1 cup thinly sliced carrots
• 1/3 cup sweet white wine or chicken broth
• 4-1/2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes

1. In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain.
2. In a
3. or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

soy sauce, fresh gingerroot, garlic, pork loin, thin spaghetti, canola oil, cabbage, onions, carrots, sweet white wine, sugar, red pepper

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