Pork and Vegetable Lo Mein
Traditional Asian flavors combine for a super supper that will please the whole family. —Simple & Delicious Test Kitchen
Ingredients
- 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
Reviews
Made this with what I had on-hand and it turned out really great. Had leftover pork steak that I sliced really thin. Broke the spaghetti into thirds before cooking. Used one can of chicken broth, 2 T cornstarch, 1.2 cup soy sauce, 4 tsp sesame oil and the ginger. No frozen vegs on-hand so used 1/2 cup zucchini, 1/2 cup red and green peppers, 2 cloves garlic, half and onion and 1 cup sliced sweet peas in the pod and 2 handfuls coleslaw mix. Next time I will go lighter on the pepper flakes. The other ingredients were listed and did not use brown sugar (forgot it). This is a wonderful recipe for leftover neat and using vegetables available. Forgot the broccoli until everything was ready to serve.
This has got to be the best Asian meal I have made at home and I have made many. Definitely a keeper and a go-to when we feel like Asian food. Thank you for submitting this recipe!
So very delicious iits now a favorite
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Have made twice and delicious both times.
OMG! Is this ever good! Finally hit a home run in the Asian foods for my family. The only thing I changed was the vegetables. My daughter isn't crazy about broccoli, so I put in the carrots, water chestnuts, peas and mushrooms. We enjoyed the leftovers even more! My husband was only disappointed that he wasn't having his lunch at the garage, so he wasn't able to take this for lunch the next day. A definite keeper in this home! Thanks!
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