2. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork onn a rack in a baking pan. Bake at 425° for 20 minutes until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta reserving 2 tablespoons pasta water; keep pasta warm.
4. Combine almond butter, 2 tablespoons pasta water, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.
Nutritional Notes: per serving: calories 398; fat 12.7g (sat 1.9g, mono 7.2g, poly 2.3g); iron 3.7mg; cholesterol 034mg; calcium 83mg; carbohydrate 49.3g; sodium 613mg; protein 22.7g; fiber 3.7g