Ingredients

1 pound pork tenderloin
2 T reduced-sodium soy sauce
3 garlic cloves, minced
1/4 tsp ground ginger or 1 tsp minced fresh gingerroot
1/4 tsp crushed red pepper flakes
2 cups fresh snow peas
1 medium sweet red pepper, cut into thin strips
3 cups cooked thin spaghetti
1/3 cup reduced-sodium chicken broth
2 tsp sesame oil

Cut tenderloin in half lengthwise. Cut each half width-wise into 1/4 " slices; set aside.

In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.

In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from heat; stir in sesame oil.