Teriyaki Pork and Vegetables with Noodles
- 8 oz uncooked spaghetti
- 4 green onions
- 1 Tbs dark sesame oil
- 1 cup thinly sliced red bell pepper
- 3 boneless center-cut loin pork chops (about 1/2 inch thick, (4-ounce) cut into 1/4-inch strips)
- 1 package shiitake mushrooms ((3 1/2-ounce) sliced)
- 1/3 cup low-sodium teriyaki sauce
- 4 tsp chili garlic sauce (such as Lee Kum Kee)
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
- Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
