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Nutrition Facts
Serving Size 1 (362g) Recipe makes 4 servings
Calories 515
Calories from Fat 156		(30%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 1430mg		59%
Potassium 892mg		25%
Total Carbohydrate 54.7g		18%
	Dietary Fiber 5.1g	20%
	Sugars 6.6g
Protein 35.0g		69%
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September 8 to September 12, 2008

GaylaV

Pork and Vegetable Lo Mein (Easy and Delicious)

Recipe #58428 | 40 min | 15 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

By: ciao
Apr 6, 2003

My family loves this hearty main dish. I get requests for it often. It's very quick and easy to prepare, great for when you're in a hurry. You can buy a couple of the ingredients already prepared in the produce section of the grocery store, if you like.

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons olive oil
8 ounces spaghetti, cooked al dente and drained
1 lb pork tenderloin, sliced thinly into strips
1 medium onion, sliced in wedges
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes (or more to taste)
2 cups shredded cabbage (see note below)
2 stalks bok choy, sliced (or celery ribs)
1 cup sliced carrot (see note below)
2 sweet bell peppers, thinly sliced (red-orange-or yellow)
1/3 cup soy sauce

Directions

1
***NOTE:I like to buy the coleslaw mix in the produce section.
2
Already shredded--a real time saver.
3
***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
4
Heat 2 tbsp olive oil in a large skillet or wok.
5
Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
6
Remove this mixture from pan and keep warm.
7
Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
8
Add spaghetti to cooked veggies in the pan.
9
Stir in soy sauce and add pork mixture back to the pan.
10
Cook for 5 minutes or until heated through.
11
(At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

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Featured Reviews for This Recipe

From: Prayztwice

On Nov 14, 2009

Really really good...really. I've made this several times (5 star!) and finally tweeked this to what me and the kids like best. We use Ciao's hints at packaged shredded carrots and cabbage, but add an entire medium head of bok choy as well. I also add 2 to 3 tablespoons of oyster sauce along with the soy. Thank you, Ciao, for dreaming up a recipe that make my kids ask for seconds!

0 people found this review helpful

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From: Lorianne

On Nov 11, 2009

Loved this recipe!!! Quick and easy to make and cooks up quick. Thank you so much for sharing it. Looking forward to the leftovers for lunch. I will be making this again an again. Lorianne

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From: moxie

On Jun 25, 2003

This is delicious, LeeAnn!!! It makes such a pretty dish, too, with all the colors in the veggies. I am a garlic freak, so rather than sauteing it in with the pork, I ground it with a little salt in my mortar & pestle and mixed it into the soy sauce. I just prefer the way that method distributes the flavor. Wonderful and fast meal. Thanks!

16 people found this review helpful

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From: PanNan

On Jun 22, 2003

This was a huge hit with my picky family! I followed the recipe exactly, using baby bok choy, and yellow bell pepper. It's a very attractive and colorful dish, and the flavor can't be beat. Instead of measuring out the crushed red pepper, I sprinkled it on until it looked right for our taste. It wasn't too hot, but added the perfect amount of heat. I also used the pre-shredded cabbage and the matchstick size pre-cut carrots, which made this so quick and easy to prepare. You have a real winner here, Leeannr!

15 people found this review helpful

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