Chinese Pork 'n' Noodles (light & Tasty)

6 oz uncooked angel hair pasta
3 T. hoisin sauce
2 T. recuded-sodium soy sauce
2 tsp. sesame oil
1 pork tendeloin 1 lb, thinly sliced and halved
3 tsp. canola oil, divided
3/4 c. julienned sweet red pepper
3/4 c. halved fresh snow peas
1/2 c. sliced onion
1 c. sliced cabbage
1/4 c. minced fresh cilantro

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 tsp canola oil for 3 minutes of until no longer pink.
Remove and keep warm.
In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
Stir in the reserved hoisin sauce misture and stir into skillet. Return the pork to the pan; heat through. Drain the pasta and add to the skillet; toss to coat. Sprinkle each serving with 1 T. Cilantro.

This is a great "go to" recipe for entertaining or just a family meal. I find hoisin sauce on the ethnic food isle shelves. Chinese stuff ;) Andrea