Pork Lo Mein

Pork Lo Mein

27
Kendra:) 1

"I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit."

Ingredients 30 m {{adjustedServings}} servings 419 cals

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Nutrition

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  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
  2. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
  3. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
  4. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
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Reviews 27

  1. 34 Ratings

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lutzflcat
5/15/2013

Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were longing for just a little spiciness, so we ended up adding a sprinkle of red pepper flakes at the dinner table which brought it up to speed for us. Pork was tender and juicy, vegetables were crisp, and the sauce was loaded with flavor. Thanks, Kendra, for sharing your recipe.

*Sherri*
9/6/2013

This was wonderful and we loved the sauce. I was leery it wasn't going to make enough for the dish, but with the juices of the vegetables it was perfect. Followed as directed, but used half red and green bell peppers. This would be good with chicken or shrimp also...and was the perfect amount for four of us... Thanks Kendra!

Baricat
7/9/2014

If anyone in the US knows great Chinese food, it's New Yorkers, of which I proudly count myself. And this native New Yorker can tell you, this is hands-down the best lo mein I ever put in my mouth! The only changes I made are very minor. No red bell pepper because I'm allergic, and used pork, chicken, and shrimp in place of only pork (making this my own version of "house lo mein".) The flavor lingers pleasantly on the palate, and the sauce enrobes the linguine gently with no trace of gloopiness. Just the right hint of sweetness, not overpowering as so many are. It really doesn't matter what protein you use. The sauce is a symphony of taste, which elevates anything you choose to feature. In my case, said choice was dictated by what was in my fridge. For the pork, I diced up 2 small boneless chops. Loved the liberal use of mushrooms. Bamboo shoots and/or water chestnuts could be successfully added, as well. This recipe needs no tinkering, however, to ensure a virtuosic blend of flavors. Phenomenal!