Recipe: Pork Noodle Bowl

• 3 boneless pork loin chops (about 12 oz. total)
• 1 cup (total) reduced-fat sesame-ginger salad dressing or other Asian-style vinaigrette salad dressing
• 4 ounces dry multigrain spaghetti
• 3 teaspoons (total) vegetable oil
• 4 cups broccoli slaw mix or coleslaw mix
• 1/2 cup sliced green onions

1. Cut away any fat off the outside of the pork chops. Throw away fat. Cut pork chops into thin strips.
2. In medium bowl, toss together pork strips and 1/2 cup of the salad dressing. Cover and refrigerate for 1 hour to 24 hours.
3. Cook spaghetti according to package directions. Drain off the water. Place spaghetti in large bowl.
4. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add about half of the pork mixture. Cook, stirring constantly, for 1 to 3 minutes or until the internal temperature of the pork is 145°F, using a meat thermometer*. Remove pork from skillet and place on top of pasta in the bowl.
5. Add the remaining 1 teaspoon oil to the same skillet. Add the remaining pork mixture, and repeat Step 4.
6. Add slaw mix, green onions and the remaining 1/2 cup salad dressing to the same skillet. Cook and stir over medium-high heat for 1 to 3 minutes or until vegetables begin to soften.
7. Add contents of skillet to pork and pasta in bowl. Toss until combined. Serve immediately.

* If you don’t have a meat thermometer, you can purchase one from a supermarket or a dollar store.