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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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Pork and Vegetable Lo Mein (Easy and Delicious)
SERVES 4 -6
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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More recipes like this one:
Sugar 'n' Spice Pork Tenderloin from the James Beard House
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: TJ-Montana
On May 12, 2009
Yummy, filling, and nutritious! I used the celery instead of bok choy, and maybe a bit less cabbage - just took a moment to chop up half a head of red cabbage on the cutting board. Great way to use up leftover pork roast, and even my preschoolers loved it. Thanks for a keeper!
From: NorskEMTchick
On Apr 7, 2009
This was really good and really quick. Pork came out bland, so I think next time I will add some soy sauce in the beginning stage, but the noodles were awesome.. even leaving out the celery/bok choy, and bell pepers (personal tastes). Thanks! Will definitely use again!
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!
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!
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