Yeah, this was awesome. I added chopped garlic, about 1/2 cup chopped zucchini and a tiny amount of sliced mushrooms I had left over from another dish - just put it all in with the pork mixture and let it soak in the spices while I prepared a quick cucumber asian-inspired salad. The whole family loved this. Some of us added a little siracha at the table to spice it up a little. It went together really quickly. Adding this one to our regular rotation. It really hits the spot when you need some take-out style Chinese food but don't want all those calories that typically go with it.
Five-Spice Pork Lo Mein
Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive components are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.
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- Calories: 273
- Calories from fat: 29%
- Fat: 8.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 2g
- Protein: 16.3g
- Carbohydrate: 34.8g
- Fiber: 5.7g
- Cholesterol: 38mg
- Iron: 2.8mg
- Sodium: 399mg
- Calcium: 31mg
- 8 ounces uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons five-spice powder
- 1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
- 1/2 teaspoon salt, divided
- 2 tablespoons toasted peanut oil
- 1/4 cup water
- 1/4 cup hoisin sauce
- 1/2 cup chopped green onions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
- Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
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