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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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Reviews

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Average Rating:
  • sjpoor
    Oct 3, 2020

    Made this with what I had on-hand and it turned out really great. Had leftover pork steak that I sliced really thin. Broke the spaghetti into thirds before cooking. Used one can of chicken broth, 2 T cornstarch, 1.2 cup soy sauce, 4 tsp sesame oil and the ginger. No frozen vegs on-hand so used 1/2 cup zucchini, 1/2 cup red and green peppers, 2 cloves garlic, half and onion and 1 cup sliced sweet peas in the pod and 2 handfuls coleslaw mix. Next time I will go lighter on the pepper flakes. The other ingredients were listed and did not use brown sugar (forgot it). This is a wonderful recipe for leftover neat and using vegetables available. Forgot the broccoli until everything was ready to serve.

  • pajamaangel
    May 1, 2020

    This has got to be the best Asian meal I have made at home and I have made many. Definitely a keeper and a go-to when we feel like Asian food. Thank you for submitting this recipe!

  • Lorraine
    Nov 23, 2019

    So very delicious iits now a favorite

  • ma_spain
    Feb 16, 2013

    No comment left

  • pennymckay1
    Jan 27, 2013

    Have made twice and delicious both times.

  • BobbysChicagoBAbe
    Jan 19, 2013

    OMG! Is this ever good! Finally hit a home run in the Asian foods for my family. The only thing I changed was the vegetables. My daughter isn't crazy about broccoli, so I put in the carrots, water chestnuts, peas and mushrooms. We enjoyed the leftovers even more! My husband was only disappointed that he wasn't having his lunch at the garage, so he wasn't able to take this for lunch the next day. A definite keeper in this home! Thanks!

  • meggyrn
    Jan 9, 2013

    No comment left