Pork & Snap Pea Lo Mein

3.7 (48)
Pork & Snap Pea Lo Mein

Lo mein is a Chinese restaurant takeout favorite 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.

Yield: 4 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30

Ingredients

  • 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

Preparation

  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.
  3. 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.

Nutrition

Nutrition Per Serving

calories 413
fat 12 g (2 g sat, 6 g mono)
cholesterol 50 mg
carbohydrates 52 g
protein 27 g
fiber 8 g
sodium 756 mg
potassium 412 mg

Nutrition Bonus Magnesium (27% daily value), Iron (21% dv), Zinc (19% dv), Vitamin C (17% dv)

Carbohydrate Serving 3

Exchanges 3 starch, 1 vegetable, 2 lean meat, 1 1/2 fat

From EatingWell March/April 2012