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Teriyaki Pork Lo Mein

Make a healthier version of a favorite takeout dish with our take on pork lo mein.

3.0 by 3 people
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  • Makes: 6 servings
  • Prep: 35 mins
  • Freeze: 45 mins

Teriyaki Pork Lo Mein



  1. If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.
  2. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. For sauce, in a small bowl combine oyster sauce, teriyaki sauce, and sherry. Set aside.
  3. Pour canola oil and sesame oil into a wok or 12-inch nonstick skillet; heat wok over medium-high heat. (Add more canola oil as necessary during cooking.) Add ginger; cook and stir for 15 seconds. Add red onion; cook and stir for 2 minutes. Add mushrooms; cook and stir for 2 minutes. Add snap peas; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok; cover and keep warm.
  4. Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Add cooked spaghetti, vegetables, and sauce. Using two spatulas or wooden spoons, gently toss mixture while cooking for 3 to 4 minutes more or until heated through.

Nutrition Facts (Teriyaki Pork Lo Mein)

    Per serving:
  • 331 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 31 mg chol.,
  • 634 mg sodium,
  • 41 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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