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Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid; keep warm.

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

Heat sesame oil in a large nonstick skillet over medium-high heat. Add minced green onions, and pork; sauté for 5 minutes. Add the bell pepper, and mushrooms; sauté 3 minutes or until pork is browned.

Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and hot sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.