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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For variety, use shrimp or chicken in place of the pork and chopped red bell pepper instead of mushrooms. Ingredients:
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 |
Directions:
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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