Pork Lo Mein

1 pork tenderloin (1 pound)

1/4 cup soy sauce

3 garlic cloves, minced

1 tsp minced fresh gingerroot

1/4 tsp crushed red pepper flakes

2 cups fresh snow peas

1 medium sweet red pepper, julienned

3 cups cooked thin sapghetti

1/3 cup chicken broth

2 tsp sesame oil

1. Cut the tenderloin in half lengthwise. Cut each half widthwise into 1/4in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add prok. Seal bag and turn to coat; refrigerate for 20 minutes.

2. Meanwhile cook the spaghetti according to the package directions.

3. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

Nutrition facts - one serving (1-1/2 cups) 343 calories, 7 g fat, 2g satruated fat, 74mg cholesterol, 716 mg sodium, 37g carbohydrate, 3g fiber, 31g protein.

Diabetic Exchanges - 3 lean meat, 2 starch, 1 vegetable