Asian Noodle Salad

A touch of peanut butter adds richness to the fresh ginger dressing in our quick-to-fix pork and noodle dinner salad! 8 oz. spaghetti

1 pork tenderloin,

about 1 lb.

1/2 tsp. dry salt-free Asian seasoning, such as Mccormick Perfect Pinch

1/2 tsp. salt 4 Tbs. oil

5 cups mixed fresh vegetables, such as broccoli florets, snow peas, sliced red peppers and sliced mushrooms

3 Tbs. creamy peanut butter

3 Tbs. rice wine vinegar

2 Tbs. soy sauce

1 Tbs. grated peeled fresh ginger

1 scallion, thinly sliced

Cook spaghetti according to package directions; drain.

Meanwhile, cut pork in half lengthwise; cut crosswise into 1/4"-thick slices. In bowl, sprinkle pork with Asian seasoning and 1/4 tsp. salt; toss until coated. In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add pork, in batches if necessary; cook, turning once, until no longer pink, about 2 minutes per side. Remove from skillet; cool.

In same skillet, heat 1 Tbs. oil over medium heat. Add vegetables; cook, stirring occasionally, until just tender, about 4 minutes. Remove from skillet; cool.

Whisk remaining 2 Tbs. oil and 1/4 tsp. salt with peanut butter, vinegar, soy sauce and ginger until smooth. Toss with spaghetti, pork and vegetables. Transfer to serving platter; sprinkle with scallions. Servings: 6 Calories: 393 Protein: 24 g. Fat: 17 g. (3 g. sat.) Trans fat: 3 g. Chol.: 42 mg. Carbs.: 35 g. Sodium: 542 mg. Fiber: 4 g. Sugar: 5 g. Kitchen time: 30 minutes. Total time: 30 minutes.