Pork & Vegetable Lo Mein
Ingredients
The noodles
-
2
bundles
buckwheat noodles
-
6
ounces
dry spaghetti or long Chinese noodles
The pork
-
2
pork chops
trimmed of all fat
The sauces
-
3
tablespoons
reduced sodium soy sauce
-
3
tablespoons
corn oil
-
2
tablespoons
vermouth or vodka
-
2
tablespoons
Annie Chun’s Shitake Soy Ginger Asian Sauce
-
1
teaspoon
fish sauce
The vegetables
-
1
small
onion
-
1
Portobello mushroom
cut in half and thinly sliced
-
½
zucchini
cut into thin batons
-
½
yellow squash
cut into thin batons
-
2
cloves
garlic, minced
-
1
green onion
thinly sliced
-
½
cup
chicken broth
-
1
14 ounce can
whole tomatoes
-
½
cup
chopped fresh cilantro or basil (optional)
The seasoning
Instructions
- Cut pork chops into strips and marinate with soy sauce, corn oil, and cornstarch.
- Cook the noodles in boiling water until al dente, then drain and rinse.
- Heat oil in a skillet or wok and sear the pork until browned, then set aside.
- Add onion, mushrooms, squashes, and garlic to the pan and cook until tender.
- Pour in vermouth and cook until mostly evaporated.
- Add green onion, broth, tomatoes, pork, noodles, and sauces, cooking until heated through.
- Garnish with cilantro or basil and serve with additional soy sauce and Sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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