1 1/4 lb. boneless thin-cut pork loin chops
3 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons vegetable oil
8 oz. thin Asian wheat noodles or angel hair pasta
1/2 cup sliced green onions
2 tablespoons dark sesame oil*
1/2 teaspoon salt
1. Place all pork ingredients except vegetable oil in large resealable plastic bag; seal bag. Turn to coat evenly. Refrigerate at least 1 hour or up to 24 hours, turning occasionally.
2. Cook noodles in large pot of boiling salted water according to package directions; drain. Return to pot. Add all remaining noodle ingredients; toss well.
3. Meanwhile, heat large skillet over medium-high heat until hot. Add vegetable oil; heat until hot. Add pork in batches; cook 1 to 2 minutes or until golden brown and pale pink in center, turning once. Serve pork chops on top of noodles.
TIP *Dark sesame oil is made from toasted sesame seeds. It adds a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.
PER SERVING: 610 calories, 25.5 g total fat (6 g saturated fat), 39 g protein, 54.5 g carbohydrate, 85 mg cholesterol, 1405 mg sodium, 4 g fiber