Pork and Snap Pea Lo Mein

Made this tonight! It was soo good. Kate said it tasted like real Asian cuisine. That's a huge compliment. I used brown rice instead of pasta. Quinioa would be good too. I loved that I was able to make the rice in my rice maker while I was at yoga. I will definitely make this again!

4 servings, about 1 1/2 cups each




Active Time: 30 minutes



Total Time: 30 minutes

Nutrition Profile

Diabetes appropriate
Healthy weight
Heart healthy
High fiber
Low calorie
Low cholesterol
Low saturated fat




View Our Nutrition Guidelines » Ingredients

8 ounces whole-wheat spaghetti

1/3 cup reduced-sodium soy sauce

3 tablespoons rice vinegar

2 teaspoons cornstarch

1 teaspoon sugar

2 tablespoons canola oil

2 cups snap peas, trimmed

12 ounces boneless pork loin chops or tenderloin, trimmed, cut into thin strips

3 cloves garlic, minced

3-4 scallions, sliced







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Preparation

1.Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.

2.Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3.Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Nutrition