Ingredients
6 ounces uncooked angel hair pasta3 tablespoons hoisin sauce2 tablespoons reduced-sodium soy sauce2 teaspoons sesame oil1 pork tenderloin (1 pound), halved and thinly sliced3 teaspoons canola oil, divided3/4 cup julienned sweet red pepper3/4 cup halved fresh snow peas1/2 cup sliced onion1 cup sliced cabbage1/4 cup minced fresh cilantro
Preparation
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
In a large nonstick skillet 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.
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.
