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Pork and Vegetable Lo Mein

 Pork and Vegetable Lo Mein
Traditional Asian flavors combine for a super supper that will please the whole family. —Simple & Delicious Test Kitchen
5 ServingsPrep: 20 min. Cook: 15 min.


  • 6 ounces uncooked thin spaghetti
  • 1 tablespoon cornstarch
  • 1-3/4 cups chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 pound pork tenderloin, halved lengthwise and thinly sliced
  • 2 teaspoons sesame oil
  • 1 medium onion, chopped
  • 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
  • 1 cup frozen peas


  • Cook spaghetti according to package directions. Meanwhile, combine
  • the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a
  • small bowl until smooth. Add pepper flakes if desired; set aside.
  • Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or
  • until browned. Remove with a slotted spoon; keep warm. Stir-fry
  • onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes
  • longer or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a

2 of 2

Pork and Vegetable Lo Mein (continued)

Directions (continued)

  • boil; cook and stir for 3-4 minutes or until thickened. Drain
  • spaghetti. Add pork and spaghetti to the pan; heat through. Yield: 5
  • servings.
Tip: Linguine or spaghetti can be used place of the thin spaghetti
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.