Lo mein is a Chinese restaurant takeout favourite that’s easy to make at home. This lo mein recipe features lean pork loin chops and snap peas, but snow peas or asparagus work well too. Serve with shredded radish and cabbage tossed with rice vinegar.
4 servings, about 1 1/2 cups each II Active Time: 30 minutes II Total Time: 30 minutes
- 8 ounces whole-wheat spaghetti
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 2 cups snap peas, trimmed
- 12 ounces boneless pork loin chops or tenderloin, trimmed, cut into thin strips
- 3 cloves garlic, minced
- 3-4 scallions, sliced
- Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
- Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.
Per serving: 413 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 50 mg Cholesterol; 52 g Carbohydrates; 27 g Protein; 8 g Fiber; 756 mg Sodium; 412 mg Potassium; 3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 1/2 fat
From Eating Well: March/April 2012