Sesame Pork Lo Mein

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

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 17%
  • Fat: 5.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.2g
  • Carbohydrate: 39.9g
  • Fiber: 2.6g
  • Cholesterol: 37mg
  • Iron: 3.5mg
  • Sodium: 469mg
  • Calcium: 18mg


  • 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


  1. Prepare the noodles according to package directions; drain.
  2. 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.
  3. Combine broth and cornstarch, stirring with a whisk.
  4. 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.
  5. Stir in noodles, 1 tablespoon of sesame oil, pork, and sesame seeds. Sprinkle with green onions. Serve immediately.
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