Teriyaki Pork and Mushroom Lo Mein

Name: Teriyaki Pork and Mushroom Lo Mein
Prep time: 35 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Asian
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)

Save Recipe

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

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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!

Qué Rica Vida Cocina

Updated Jun 15, 2012

Save
Share
Keep Screen On

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)

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.

Nutrition Information

220 Calories, 4 1/2g Total Fat, 15g Protein, 29g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/4 cups

Calories: 220

Calories from Fat: 40

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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!