Instructions: Trim fat from pork; partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.

For sauce, in a small bowl, stir together broth, 2 tablespoons soy sauce and cornstarch; set aside.

In another bowl, combine pork strips, 2 tablespoons soy sauce, lemon peel, sesame oil and crushed red pepper. Cover and let stand for 20 minutes.

In a skillet coated with cooking spray, stir-fry garlic until tender. Add green onion and pepper strips; stir-fry for 2 minutes or until vegetables are crisp-tender. Remove vegetables from skillet. Add meat mixture to hot skillet.

Stir-fry for 2 to 3 minutes or until no pink remains. Push meat to sides of pan; add sauce to center of pan. Cook and stir until thickened and bubbly. Add cooked pasta and stir to coat. Serve immediately.

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