Pork and Vegetable Lo Mein

By John Crowley

  • 1-1/2 lbs pork tenderloin, cut into thin strips

  • 2 cups water

  • 2 (3 oz) pkgs low-fat oriental-flavor ramen noodle soup mix

  • 1/4 tsp ginger

  • 1 cup fresh baby carrots

  • 1 cup frozen sugar snap peas, thawed

  1. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir until lightly browned.Stir in water, seasoning packets from both soup mixes, ginger and carrots. Bring to boil. Reduce heat to low; cover and simmer 3 minutes or until carrots are crisp-tender.Gently break noodles; add to skillet with sugar snap peas. Bring to boil. Separate noodles, stirring into liquid with fork as they soften. Reduce heat to medium; cover and cook 2 to 3 minutes or until noodles and sugar snap peas are tender and liquid is absorbed. Serves 6.

Nutritional Facts

Total Carbohydrates
12.9 g
Total Fat
7.8 g
Saturated Fat
3 g
89.5 mg
372.5 mg
34.4 g

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