1. Cook noodles as directed on package. Drain; toss with 1 tablespoon oil.

2. Combine pork and 1 tablespoon each soy sauce and corn starch in medium bowl; let stand 5 minutes to marinate. Whisk remaining soy sauce and corn starch, broth, sambal and hoisin in separate bowl until blended.

3. Heat 1 tablespoon oil in large deep skillet on medium-high heat until shimmering. Add half of the marinated pork; let stand 30 seconds until seared, then cook 1 to 2 minutes or until done. Transfer pork to clean bowl; repeat with remaining pork. Wipe out skillet with paper towel.

4. Heat remaining oil to same pan on medium heat until shimmering. Add garlic, ginger, peppers and mushrooms. Cook 1 to 2 minutes or until crisp-tender, stirring constantly. Add soy sauce mixture; cook and stir 3 to 4 minutes or until sauce is slightly thickened. Add cooked noodles, zucchini, pork and any juices to pan. Cook 1 to 2 minutes, tossing well with tongs until noodles are glossy and coated with sauce. Add green onions; mix gently.

• 13 5 Fat
• 1.5 g Saturated Fat
• 55 mg Cholesterol
• 1090 mg Sodium
• 49 g Carbohydrate
• 4 g Fiber
• 5 g Sugars
• 30 g Protein