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Pork Lo Mein with Spaghetti

 Pork Lo Mein with Spaghetti
This full-flavored stir-fry from Linda Trainer, Phoenix, Arizona, is sure to bring rave reviews from your family. Snappy snow peas, sweet pepper and pork are spiced up with ginger, sesame oil,, red pepper flakes and soy sauce. Consider rices a s an alternative to the pasta.
4 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 1 pork tenderloin (1 pound)
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 3 cups cooked thin spaghetti
  • 1/3 cup reduced-sodium chicken broth
  • 2 teaspoons sesame oil


  • Cut tenderloin in half lengthwise. Cut each half widthwise into
  • 1/4-in. slices; set aside. In a large resealable plastic bag,
  • combine the soy sauce, garlic, ginger and pepper flakes; add pork.
  • Seal bag and turn to coat; refrigerate for 20 minutes.
  • In a large nonstick skillet or wok coated with cooking spray,
  • stir-fry pork and marinade for 4-5 minutes or until meat is no
  • longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in
  • spaghetti and broth; cook 1 minute longer. Remove from the heat;
  • stir in sesame oil. Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 343 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 716 mg sodium,

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Pork Lo Mein with Spaghetti (continued)

Nutritional Facts: 37 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.