Pork & Peppers

1 (5 oz) Package Oriental curly noodles
1 Pound pork tenderloin
3 Tablespoons low-sodium soy sauce, divided
1/2 Cup unsweetened orange juice
2 Tablespoons balsamic vinegar
1 Tablespoon honey
2 Teaspoons cornstarch
1/4 Teaspoon freshly ground pepper
Vegetable cooking spray
1 1/2 Cups red bell pepper, cubed
1 1/2 Cups yellow bell pepper, cubed

Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Trim fat from pork. Cut pork into 3/4-inch cubes. Combine pork and 1 tablespoon soy sauce; stir well, and set aside. Combine remaining soy sauce, juice, and next 4 ingredients; stir well, and set aside. Coat a large nonstick skillet with cooking spray, and place over high heat until hot. Add pork mixture; stir-fry 1 1/2 minutes or until browned. Remove pork from skillet; set aside. Add bell peppers to skillet; stir-fry 2 minutes. Return pork to skillet; add juice mixture. Bring to a boil, and cook 1 minute, stirring constantly. Add noodles; cook 1 minute or until heated.