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Pork lo Mein
Ingredients
-
1 1/2
pounds boneless pork shoulder
-
2
medium onions, cut into wedges
-
2
cups frozen sliced carrots
-
1
12 ounce jar teriyaki glaze
-
1
cup thinly bias-sliced celery
-
1
8 ounce can sliced water chestnuts, drained
-
1
5 ounce can sliced bamboo shoots, drained
-
1
teaspoon grated fresh ginger
-
1
6 ounce package frozen snow pea pods
-
1
cup broccoli florets
-
9
ounces dried curly thin egg noodles
-
1/4
cup cashews
Directions
1. Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.
2. Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.
4. Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews. Makes 6 servings.
Nutrition Facts
(Pork lo Mein)
- Servings Per Recipe 6,
- Calories 509,
- Protein (gm) 33,
- Carbohydrate (gm) 66,
- Fat, total (gm) 12,
- Cholesterol (mg) 73,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 6,
- Vitamin A (IU) 9086,
- Vitamin C (mg) 21,
- Sodium (mg) 2274,
- Calcium (DV %) 131,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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