Teriyaki Pork Lo Mein
Make a healthier version of a favorite takeout dish with our take on pork lo mein.
Rate This!
Teriyaki Pork Lo Mein
Rate This!
Directions
- If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.
- 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.
- 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.
- 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 ,
- 7 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 31 mg chol. ,
- 634 mg sodium ,
- 41 g carb. ,
- 5 g fiber ,
- 5 g sugar ,
- 24 g pro.