1poundlean pork tenderloin,cut into stir-fry strips
PASTA and STIR FRY INGREDIENTS:
8ounces thin spaghetti,uncooked (or zucchini noodles for low carb or WW)
1cupthinly sliced carrots
3cupsshredded green cabbage
1½cupsthinly sliced onion
1mediumred bell pepper,seeded and cut into thin strips
Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
Cook the spaghetti according to directions; drain.
While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
Serve the pork mixture over spaghetti or zucchini noodles (zoodles).
If prepared over ZOODLES (not noodles!), this recipe computes to 6 Weight Watchers Points per serving.