Ingredients:
3 tablespoons olive oil
8 ounces spaghetti, cooked al dente and drained
1 lb pork tenderloins, sliced thinly into strips
1 medium onions, sliced in wedges
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes ( or more to taste)
2 cups shredded cabbage ( see note below)
2 stalks bok choy, sliced ( or celery ribs)
1 cup sliced carrots ( see note below)
2 sweet bell peppers, thinly sliced ( red-orange-or yellow)
1/3 cup soy sauce
Directions:
***NOTE:I like to buy the coleslaw mix in the produce section.
Already shredded–a real time saver.
***NOTE:If I’m in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
Heat 2 tbsp olive oil in a large skillet or wok.
Saute pork, onion, garlic and pepper flakes until meat is no longer pink.
Remove this mixture from pan and keep warm.
Add remaining tbsp of oil (or more as needed) to pan and saute cabbage, bok choy or celery, carrots and peppers until crisp tender.
Add spaghetti to cooked veggies in the pan.
Stir in soy sauce and add pork mixture back to the pan.
Cook for 5 minutes or until heated through.
(At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.