Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Pork Noodle Salad

Soy-buttered sugar snap peas
Steam 1 pound sugar snap peas 3 minutes or until crisp-tender; drain and place in a bowl. Combine 5 teaspoons melted butter, 1 tablespoon low-sodium soy sauce, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper. Drizzle butter mixture over peas; toss to coat.
Credit: Photo: Photo: Randy Mayor; Styling: Jan Gautro