For variety, use shrimp or chicken in place of the pork and chopped red bell pepper instead of mushrooms.
8 ounces uncooked lo mein noodles or vermicelli
6 tablespoons dry sherry
1/4 cup low-sodium soy sauce
1 tablespoon bottled minced garlic
1 tablespoon bottled minced fresh ginger
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon crushed red pepper
4 teaspoons dark sesame oil, divided
12 ounces pork tenderloin, trimmed and sliced into thin strips
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
3/4 cup snow peas, halved crosswise
1/2 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1 teaspoon sesame seeds, toasted
1 cup diagonally cut green onions
How to Make It
Prepare the noodles according to package directions; drain.
Combine sherry and the next 6 ingredients (through red pepper) in a medium bowl. Add 1 teaspoon of sesame oil and pork; toss to coat.
Combine broth and cornstarch, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes, stirring frequently. Remove pork using a slotted spoon. Add peas, carrot, and mushrooms to pan; cook 2 minutes. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.
Stir in noodles, 1 tablespoon of sesame oil, pork, and sesame seeds. Sprinkle with green onions. Serve immediately.
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