Hoisin Pork and Snow Pea Stir - Fry

I used to be afraid of Asian sauces until I discovered Hoisin Sauce. I am so glad that I tried it. It is sweet and salty and can be used in a variety of dishes. I didn't enjoy this dish as much as I should have because we were having problems with our AC and I felt too hot to eat. I will definitely make it again. My husband took the leftovers to work and said that it was better the next day.

4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions

Prepare noodles according to package directions. Drain and keep warm.

Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.

Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.

Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8