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Teriyaki Pork and Mushroom Lo Mein

  • Prep 35 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 8

Ingredients

12
ounces boneless pork loin, trimmed of fat
8
ounces uncooked multigrain spaghetti, angel hair pasta or soba (buckwheat noodles)
1/4
cup bottled oyster sauce
1/4
cup reduced-sodium teriyaki sauce
1/4
cup dry sherry, Chinese rice wine, sake, or chicken broth
2
teaspoons canola oil
2
teaspoons toasted sesame oil
1
tablespoon finely chopped fresh ginger
1
medium red onion, halved lengthwise and thinly sliced (1 cup)
8
ounces fresh mushrooms, sliced
8
ounces fresh sugar snap peas
1/2
cup julienne carrots (1 1/2 x 1/4 x 1/4 inch)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 cups
Calories
220
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
520mg
22%
Potassium
410mg
12%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
15%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You’ll never miss it!

Directions

  • 1 Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
  • 2 Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
  • 3 For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
  • 4 In a wok or large nonstick skillet, combine canola oil and sesame oil; heat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add red onion; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add sugar snap peas and carrots; stir-fry for 1 minute more. Remove vegetables from wok. Keep warm.
  • 5 Add pork to wok; stir-fry about 3 minutes or until juices run clear. Add cooked pasta, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture for 3 to 4 minutes or until heated through. Transfer to a serving platter. Serve immediately.

Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You’ll never miss it!

Rate and Comment

Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You’ll never miss it!