Pork Lo Mein

Pork Lo Mein

31
Kendra:) 1

"I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit."
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Ingredients

30 m servings 419 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
  2. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
  3. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
  4. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

Reviews

31
  1. 42 Ratings

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Most helpful positive review

Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were...

Most helpful critical review

'Think this recipe is okay, but I prefer a more flavors in this type food - especially the sauce. A good base & easily adjusted. I used regular soy, but reduced to 1/4c.

Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were...

If anyone in the US knows great Chinese food, it's New Yorkers, of which I proudly count myself. And this native New Yorker can tell you, this is hands-down the best lo mein I ever put in my mou...

This was wonderful and we loved the sauce. I was leery it wasn't going to make enough for the dish, but with the juices of the vegetables it was perfect. Followed as directed, but used half red ...

Sauce was incredibly good! Kudos. I did double it in case the pasta soaked some up, and I was kinda glad I did. I did reverse the cooking order. Stir fried the pork and some of the onion first,...

Prepared this for Recipe Group Sept. 2013...really delicious and super simple prep. Hubs loved this. I prepared as written with a couple of "enhancements"...marinated my pork overnight (soy, h...

Made this for my man a couple of nights ago. He is already requesting it again. He says its better than any Chinese takeout. I was leary about the amount of sauce but there was plenty. He is not...

the only thing I would do differently would be to double up on the sauce...everything else was awesome! What a way to use up leftover roasted pork loin!!!

I made the mistake of using regular soy sauce because it's what we had in the house. Don't do what I did - it was wayyyyy too salty for our tastes. Use the reduced sodium like the recipe suggest...

Very good!! I love foolproof recipes, and as long as you get the sauce right, it's hard to go wrong with this recipe. Hubby and I both loved it!