1 pound pork tenderloin, halved lengthwise and thinly sliced
2 teaspoons sesame oil
1 medium onion, chopped
1 package (16 ounces) frozen broccoli, carrots and water chestnuts
1 cup frozen peas
Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.
Tip: Linguine or spaghetti can be used place of the thin spaghetti