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Skinny Teriyaki Pork and Mushroom Lo Mein

Prep 35 min
Total 1 hr 30 min
Servings 6

50% less sat fat • 67% more fiber than the original recipe. Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You’ll never miss it! ...MORE+ LESS-

Ingredients

ounces boneless pork loin, trimmed of fat

ounces dried multigrain spaghetti or angel hair pasta or soba (buckwheat noodles)

1/4

cup bottled oyster sauce

1/4

cup reduced-sodium teriyaki sauce

1/4

cup dry sherry, Chinese rice wine, sake, or chicken broth

teaspoons canola oil

teaspoons toasted sesame oil

tablespoon finely chopped fresh ginger

medium red onion, halved lengthwise and thinly sliced (1 cup)

ounces fresh mushrooms, sliced

ounces frozen sugar snap peas, thawed and halved

Steps

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1

Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
2

Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
3

For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
4

In a wok or large nonstick skillet, combine canola oil and sesame oil; heat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add red onion; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add sugar snap peas; stir-fry for 1 minute more. Remove vegetables from wok. Keep warm.
5

Add pork to wok; stir-fry about 3 minutes or until juices run clear. Add cooked pasta, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture for 3 to 4 minutes or until heated through. Transfer to a serving platter. Serve immediately.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 0%
Saturated Fat 1g 0% Trans Fat 0g
Cholesterol: 35mg; 0%
Sodium: 640mg; 0%
Total Carbohydrate: 44g; 0%
Dietary Fiber 5g 0% Sugars 7g
Protein: 25g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 60%; 60%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;