Chinese Pork ‘N’ Noodles

• 6 ounces uncooked angel hair pasta
• 3 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1 pork tenderloin (1 pound), halved and thinly sliced
• 3 teaspoons canola oil, divided
• 3/4 cup julienned sweet red pepper
• 3/4 cup halved fresh snow peas
• 1/2 cup sliced onion
• 1 cup sliced cabbage
• 1/4 cup minced fresh cilantro

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
2. In a
3. or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
4. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

angel hair pasta, hoisin sauce, soy sauce, sesame oil, pork tenderloin, canola oil, sweet red pepper, snow peas, onion, cabbage, fresh cilantro

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