Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Sat. Fat diet.

3/4 cup fresh Orange Juice

1/4 cup Hoisin Sauce

3 tablespoons Cider Vinegar

2 Tablespoons Ketchup

Coarse Salt

1 head Broccoli, 1 1/3 lb

8 ounces wide Egg Noodles

8 ounces Sugar Snap Peas, or Snow Peas, trimmed

2 Tablespoons Vegetable Oil

1 lb Pork Tenderloins, sliced 1/2 inch thick, each slice cut into 1/2 inch wide strips

3 Tablespoons Cornstarch

In small bowl, combine oj, hoisin, vinegar, ketchup, and 3/4 t salt; set aside. Trim broccoli and seperate into heads. In large pot of salted boiling water, cook pasta til al dente according to pkg directions, adding broccoli and peas during last minute of cook time. Drain; transfer to large bowl. In large skillet, heat oil over medium. Dredge pork in cornstarch, shaking off excess. Saute pork til lightly browned and cooked through, about 3 minute Pour in reserved sauce and bring to a boil. Add to bowl with noodles; toss to combine.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

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