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Pork and Vegetable Lo Mein

Traditional Asian flavors combine for a super supper that will please the whole family. —Simple & Delicious Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    5 servings

Ingredients

  • 6 ounces uncooked thin spaghetti
  • 1 tablespoon cornstarch
  • 1-3/4 cups chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 pound pork tenderloin, halved lengthwise and thinly sliced
  • 2 teaspoons sesame oil
  • 1 medium onion, chopped
  • 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
  • 1 cup frozen peas

Directions

  • Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
  • Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.
Tip: Linguine or spaghetti can be used place of the thin spaghetti
Nutrition Facts
1-1/2 cups: 355 calories, 6g fat (1g saturated fat), 53mg cholesterol, 1168mg sodium, 46g carbohydrate (12g sugars, 5g fiber), 28g protein.

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