Lo Mein with Pork - Everyday Food with Sarah Carey

lo mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is often more affordable.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content, while pork shoulder is more economical.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness, while soy sauce is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat choice, while canola oil is often less expensive.

Cook lo mein noodles according to package instructions for about 6 minutes; drain and set aside.

Preheat a wok over medium heat while prepping vegetables.

Slice a 3-inch piece of ginger into thin coins, then into thin strips, and finally into minced pieces.

Add 9 minced cloves of garlic to the ginger.

Slice 1 bell pepper into strips and thinly slice 6 ounces of snow peas.

Prepare 8 ounces of sliced crimini mushrooms.

Heat the wok and add 3 tablespoons of vegetable oil.

Add the minced ginger and garlic to the wok; cook until fragrant, being careful not to burn the garlic.

Add the sliced mushrooms to the wok and increase the heat to high.

Once the mushrooms have softened, add the bell pepper strips.

Next, add the snow peas and stir-fry for a couple of minutes until tender.

If the mixture sticks, add a little more oil and keep stirring to avoid burning.

Add the leftover pork tenderloin (cooked) to the wok.

If the lo mein noodles are sticky, add a tiny bit of water to loosen them up before adding them to the wok.

Add the cooked lo mein noodles to the wok along with 3 tablespoons of soy sauce and 1 tablespoon of toasted sesame oil; mix well.

Serve hot and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens