We loved this. I added zucchini and red peppers. I thought the Chinese style noodles were too expensive so I substituted thin spaghetti noodles. I also let the pork marinate for several hours in the 5 spice and ginger. Next time I will double the recipe so he have left overs and I would add more veggies.
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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