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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

⁽⁷⁰⁾ 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: Momma of 2

On Nov 8, 2009

Excellent! Very nice, simple receipe and the end result was awesome. Great flavor. I used more garlic and didn't use celery, although I may add it next time. It's one of those where you can't go wrong, if you add a little more of something or a little less of something it will still turn out great. Thanks for sharing this!

0 people found this review helpful

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From: Mrs. Duncan Mahogany

On Oct 11, 2009

If we would have had a shovel for our DS, I am sure he would have used it for supper last night! This was adored by all. I doubled the recipe so there are leftovers! Thanks for the great recipe ciao!

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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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