Pork and Broccoli Noodle Bowl with Asian Spinach Salad

Pork and Broccoli Noodle Bowl   KF
Prep and cook time: 35 minutes 3/4 cup orange juice 1/4 cup hoisin sauce 3 tablespoons cider vinegar 2 tablespoons ketchup 1/4 teaspoon coarse salt 1 medium bunch broccoli 8 ounces linguine 8 ounces snow peas, trimmed 2 tablespoons vegetable oil 1 pound pork tenderloin, sliced 1/2 inch thick, each slice cut into strips 3 tablespoons cornstarch per serving: 426 calories; 30 grams protein; 10 grams total fat; 6 grams fiber; 2 grams saturated fat; 55 grams carbohydrates; 58 mgs cholesterol; 157 mgs sodium		[1] In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup and salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets. [2] In a large pot of boiling salted water, cook noodles until cooked through but sill firm to the bite, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl. [3] Meanwhile, in a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

[B]   Asian Spinach Salad
Prep time: 5 minutes Cook time: 5 minutes  6 tablespoons olive oil 3 tablespoons sugar 3 tablespoons rice vinegar 3 tablespoons soy sauce (low sodium) coarse salt and freshly ground pepper, to taste 3 ounces Top Ramen (any flavor) 1/4 cup sliced almonds 2 tablespoons toasted sesame seeds 5 ounces fresh spinach per serving: 239 calories; 3 grams protein; 21 grams total fat; 2 grams fiber; 3 grams saturated fat; 12 grams carbohydrates; 0 mgs cholesterol; 435 mgs sodium		[1] In a small bowl, whisk together olive oil, sugar, vinegar and soy sauce. Season with salt and pepper and set aside. [2] In a small saucepan, heat a few drops of oil over medium heat. Remove noodles from soup mix (discard seasoning packet) and crumble into pan. Add almonds and sesame seeds and cook, stirring, until toasted, about 4-5 minutes. [3] Place spinach in a salad bowl and top with noodle mixture. Toss with enough dressing to coat and serve.