Directions

1. For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade.
2. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm.
3. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine. Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing.