1/2 lb pork tenderloin, cut into 1/4" slices
1/2 cup sugar snap peas, cut in half
1/2 red bell pepper, cut into strips
2 green onions, sliced (1/2 cup)
1 teaspoon minced ginger
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon oil
1 tablespoon sesame oil
2 teaspoons soy sauce
Shake together dressing ingredients In a tightly covered container. Rinse and boil noodles with pea pods for 2 minutes; drain. Rinse with cold water; drain.
Coat a nonstick skillet with cooking spray or oil sprayer
. Cook pork and ginger in skillet 5 minutes or until pork is no longer pink in center.
In a bowl toss noodles, bell pepper, onions and pork with half of the dressing. Sprinkle with sesame seeds if desired. Serve with remaining dressing.
(assumes all dressing is eaten)
Calories: 182 Carb: 11 grams Protein: 14 grams Fat: 9 grams
Fiber: 1 gram Potassium: 306 mg Sodium: 71 mg