Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package spaghetti

  2. 1 pound pork tenderloin, cut into thin strips

  3. 1 medium onion, cut into thin wedges

  4. 2 garlic cloves, minced

  5. 1/8 teaspoon crushed red pepper flakes

  6. 3 teaspoons canola oil, divided

  7. 2 cups shredded cabbage

  8. 2 celery ribs, sliced

  9. 1 cup sliced carrots

  10. 1 medium green pepper, julienned

  11. 1 medium sweet red pepper, julienned

  12. 1/3 cup reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm In the same skillet, saute cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture. Cook for 5 minutes or until heated though.


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