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Pork Lo Mein

February 3, 2013

Pork Lo Mein (1)

 

Pork Lo Mein (2)

Pork Lo Mein (3)

Soba noodles are Asian noodles, similar to spaghetti noodles.  They can be purchased at an Asian market.  I bought them at Ocean Mart on 90th South, just east of the freeway.  There are many varieties.  The ones I purchased were whole wheat.

Pork Lo Mein (6)

 

6 oz. soba noodles or whole wheat spaghetti

Bring a large pot of water to boil  Cook soba noodles until tender.  Check them often as soba noodles cook very quickly.  Spaghetti will take a bit longer.

Pork Lo Mein (7)

1/4 cup reduced sodium soy sauce

1 T. plus 1 tsp. cornstarch

2 tsp. sugar

2 T. rice vinegar

1 cup chicken broth

2 lean, boneless center-cut pork chops, cut into thin strips

Whisk together soy sauce, cornstarch, sugar, vinegar and broth.  Add pork and toss to coat.  Set aside to marinate for 10 minutes at room temperature.

Pork Lo Mein (5)

Heat a large non-stick skillet.  Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.

4 cups thinly sliced cabbage (from about 1/2 head)

Add cabbage and stir-fry until just wilted, about 2 minutes.

Pork Lo Mein (8)

1 medium carrot, grated

1 cup snow peas, about 3 oz.

1 cup mushrooms, roughly chopped

Stir in carrots, snow pea and mushrooms.  Cook until snow peas are slightly softened yet firm, about 2 minutes.

Pork Lo Mein (9)

2 scallions, thinly sliced

Stir in noodles and toss to coat with sauce and warm through, about 1 minute.

NOTE:  If you can’t fit the noodles in the skillet along with the pork mixture, remove the meat and vegetables to a large bowl using tongs or a slotted spoon.  Add the noodles to the skillet with the sauce.  Toss for 1 minute, then add to the bowl and toss again.

Divide mixture among 6 bowls, sprinkle with scallions and serve immediately.

Pork Lo Mein (10)

Weight Watchers:  8 PointPlus per serving

Recipe Source:  Dinner on a Dime Cookbook – page 83

 

FULL RECIPE WITHOUT PICTURES —

PORK LO MEIN

6 oz. soba noodles or whole wheat spaghetti

1/4 cup reduced sodium soy sauce

1 T. plus 1 tsp. cornstarch

2 tsp. sugar

2 T. rice vinegar

1 cup chicken broth

2 lean, boneless center-cut pork chops, cut into thin strips

4 cups thinly sliced cabbage (from about 1/2 head)

1 medium carrot, grated

1 cup snow peas, about 3 oz.

1 cup mushrooms, roughly chopped

2 scallions, thinly sliced

Bring a large pot of water to boil  Cook soba noodles until tender.  Check them often as soba noodles cook very quickly.  Spaghetti will take a bit longer.

Whisk together soy sauce, cornstarch, sugar, vinegar and broth.  Add pork and toss to coat.  Set aside to marinate for 10 minutes at room temperature.

Heat a large non-stick skillet.  Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.

Add cabbage and stir-fry until just wilted, about 2 minutes.

Stir in carrots, snow pea and mushrooms.  Cook until snow peas are slightly softened yet firm, about 2 minutes.

Stir in noodles and toss to coat with sauce and warm through, about 1 minute.

NOTE:  If you can’t fit the noodles in the skillet along with the pork mixture, remove the meat and vegetables to a large bowl using tongs or a slotted spoon.  Add the noodles to the skillet with the sauce.  Toss for 1 minute, then add to the bowl and toss again.

Divide mixture among 6 bowls, sprinkle with scallions and serve immediately.

Weight Watchers:  8 PointPlus per serving

Recipe Source:  Dinner on a Dime Cookbook – page 83

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