Peanut Noodles with Pork and Vegetables

• 1/4 cups Reduced Fat Creamy Peanut Butter
• 2- 1/2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Sriracha
• 2 Tablespoons Fresh Lime Juice
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Ginger
• 1 teaspoon Honey
• 1/4 cups Plus 2 Tablespoons Warm Water
• 2 Tablespoons Sesame Oil, Divided
• 1 pound Boneless Loin Pork Chops, Sliced Into 1/4 Inch Strips
• 2 cups Sliced Bell Peppers (I Used A Combination Of Yellow, Red, And Orange)
• 2- 1/2 cups Broccoli Florets
• 6 ounces, fluid Whole Wheat Spaghetti
• 1/4 cups Thinly Sliced Scallions
• Fresh Cilantro
• 4 whole Lime Wedges

1. In a small bowl, whisk together all of the ingredients for the peanut sauce.
2. Set aside until ready to use.
3. For the noodles, heat 1 tablespoon sesame oil in a large non-stick pan over medium heat.
4. When hot, add pork strips and saute for 5-6 minutes until the pork is cooked through.
5. Remove the pork from the pan and set it aside while you cook your vegetables and noodles.
6. Add the vegetables to the non-stick pan with remaining 1 tablespoon of sesame oil and saute until they are just tender, about 7 minutes.
7. While your vegetables are cooking, cook the spaghetti according to the package directions, strain and set aside.
8. When your vegetables are cooked, return the pork to the pan and add the peanut sauce.
9. Bring the peanut sauce to a boil and cook for 30 seconds.
10. Add the spaghetti and toss until everything is well coated in sauce.
11. (Using tongs makes things a lot easier.)
12. Serve warm or cold with scallions, cilantro and lime wedges.

peanut butter, sriracha, lime juice, garlic, fresh ginger, honey, water, sesame oil, chops, bell peppers, broccoli florets, scallions, fresh cilantro, lime wedges

Taken from tastykitchen.com/recipes/main-courses/peanut-noodles-with-pork-and-vegetables/ (may not work)