Pork Pancit

• 8 ounces uncooked vermicelli or angel hair pasta
• 1 pound boneless pork loin chops (1/2 inch thick), cut into thin strips
• 3 tablespoons canola oil, divided
• 4 garlic cloves, minced
• 1-1/2 teaspoons salt, divided
• 1 medium onion, halved and thinly sliced
• 2-1/2 cups shredded cabbage
• 1 medium carrot, julienned
• 1 cup fresh snow peas
• 1/4 teaspoon pepper

1. Break vermicelli in half; cook according to package directions. Drain.
2. Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
3. In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.

vermicelli, pork loin chops, canola oil, garlic, salt, onion, cabbage, carrot, fresh snow peas, pepper

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