3 tbl scallions, divided
2 tbl sesame oil, divided
4 tsp Thai fish sauce or water, divided
1 tbl tamari sauce or soy sauce
2 tsp Splenda brown sugar blend
1/4 tsp black pepper
1/2 lb. boneless pork cutlets, trimmed and cut into 1/2" thick strips
8 oz uncooked soba noodles (can use thin spaghetti instead)
2 tbl rice wine vinegar
1 tsp chili paste with garlic
3 cups shredded cabbage
1/2 cup finely chopped red pepper
Combine 1 tbl scallions, 1 tbl sesame oil, 1 tsp fish sauce, and next 4 ingredients in a large zip-top plastic bag. Seal. Marinate in refrigerator 20 minutes.
Cook noodles according to package directions, omitting salt and fat. Drain.
Combine remaining 1 tbl oil, 1 tbl fish sauce, vinegar, and chili paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper. Toss to coat.
Heat a skillet over medium-high heat. Coat skillet with cooking spray. Remove pork from marinade and add to pan. Cook 1-1/2 minutes or until done. Arrange pork over noodle mixture and sprinkle with remaining 2 tbl scallions.
4 servings (serving = 2-1/2 c. noodles, 1/2 c. pork, and 1-1/2 tsp scallions)