This quick stir fry really fits the bill for all of your dinner needs. It’s delicious, fast, and heck, even a little healthy (just don’t shove piles of pasta on your plate). Grab your wok, and get to cooking!
It’s all about the quick, the flavor, the sneak extra veggies in without forcing another salad down your throat sort of meals. In case you haven’t figured it out, we aren’t big on too many salads (unless they are laced with piles of zesty chicken or something, then they rock). And this quick Pork Lo Mein really fits the bill for all of the dinner needs we had calling. It’s delicious, fast, and heck, we’d even dare to call it healthy (don’t shove piles of pasta on your plate and this probably actually works as healthy….right?). Grab your wok, and get to cooking!
Wait, you don’t have a wok? Let’s have the kind people at Anolon hooked up one of my lucky readers with this one. Not only is their new wok huge (perfect for these big feed ’em fast family meals), it’s non-stick, easy to clean, kinda sexy in its bronze finish, and quickly going to become a favorite new addition to your kitchen!
Turn up the heat!
Who doesn’t love a good Fake-out Take-out. The kind that reminds you that you can in fact make that perfect food previously only found in a paper box. Yeah, this girl. Check these recipes out, and you might never leave the house.
- Sesame Steak Stir Fry
- Moo Shu Pork Recipe
- Ham Fried Rice
- Spicy Thai Peanut Noodle Salad with Smoked Chicken
If you’ve tried my Pork Lo Mein Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 12 oz boneless pork loin
- 10 oz dried whole wheat spaghetti or soba noodles
- ¼ cup oyster sauce
- ¼ cup low-sodium teriyaki sauce
- ¼ cup rice wine mirin or chicken broth
- 2 teas canola oil
- 2 teas sesame oil
- 1 tbs fresh ginger finely minced
- 1 med red onion sliced
- ½ red pepper sliced thin
- 3 cups fresh mushrooms sliced
- 1 head broccoli cut into bite sized pieces
- Sesame seeds for garnish
- Slice the pork into thin strips and set aside. Prep all of your veggies and have them ready. Mix the teriyaki and rice wine; Set aside.
- Cook the pasta in salted water according to the manufactures directions.
- In a large wok over medium-heat, place the oil and sesame oil and swirl to coat. Add the pork, and cook, stirring often as the pork browns on all sides, 3 to 6 minutes. Remove from wok and set aside.
- Toss the onion and red pepper into the wok. Toss and cook 1 to 2 minutes. Add the ginger and cook 30 seconds longer. Toss in the mushrooms and broccoli and cook until softened, but still crunchy.
- Pour the teriyaki mixture over the veggies and return the pork, with any accumulated juices back to the pan. Allow to heat through.
- Finally, add the noodles to the wok and toss to combine.
- Serve in bowls with toasted sesame seeds, if desired.