Sesame Pork Lo Mein

For variety, use shrimp or chicken in place of the pork and chopped red bell pepper instead of mushrooms.


6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 300
Caloriesfromfat 17 %
Fat 5.5 g
Satfat 1.2 g
Monofat 2.2 g
Polyfat 1.7 g
Protein 18.2 g
Carbohydrate 39.9 g
Fiber 2.6 g
Cholesterol 37 mg
Iron 3.5 mg
Sodium 469 mg
Calcium 18 mg


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
Cooking spray
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


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.

David Bonom,

Cooking Light

August 2004
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