Very good! I substituted small broccoli florets for 1/2 of the spinach and my kids enjoyed. Took me about 1 hr from the time I walked into the kitchen until we sat down for dinner. Great as leftovers the next day too! Will try it with egg rolls next time!
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Stand: 10 Minutes
- 8 ounces uncooked thin spaghetti or vermicelli
- 1 pound boneless pork loin chops
- 1/3 cup hoisin sauce
- 4 garlic cloves, pressed
- 3 tablespoons lite soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 (10-ounce) package fresh spinach
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 2 cups packaged shredded or matchstick carrots
- 4 green onions, sliced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 tablespoon vegetable oil
- Lite soy sauce (optional)
- Prepare pasta according to package directions. Drain and keep warm.
- Trim fat from pork chops, and cut into thin strips; place in a shallow dish.
- Whisk together hoisin sauce and next 5 ingredients. Pour half of hoisin sauce mixture over pork, turning to coat. Let stand 10 minutes.
- Sauté pork mixture in a large nonstick skillet over medium-high heat 2 to 3 minutes or until pork is done. Remove pork from skillet.
- Sauté spinach and next 4 ingredients in hot oil over medium-high heat 3 minutes or until spinach is wilted. Stir in pasta, pork, and remaining half of hoisin sauce mixture, and cook, stirring constantly, 2 minutes or until thoroughly heated. Serve with lite soy sauce, if desired.
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