Teriyaki Pork and Vegetables with Noodles

This is also from the Cooking Light "The Essential Dinner Tonight Cookbook". SO good!

8 ounces uncooked spaghetti (I used whole grain noodles and it was great)

4 green onions

1 Tbsp dark sesame oil

1 cup thinly sliced red bell pepper

3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4 inch strips.

1 (3 1/2 ounce) package shiitake mushrooms, sliced

1/3 cup low-sodium teriyaki sauce

4 tsp chili garlic sauce (I just used chili sauce and added some minced garlic)

1. cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep pasta warm.

2. remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; saute 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl; stir with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.