Quick and Easy "Peanutty" Pork Lo Mein

Ingredients (Serves 4)

  • ½  lb. uncooked whole wheat noodles (fettuccine or spaghetti)
  • ¼  cup orange juice
  • ¼  cup crunchy peanut butter
  • 2½ tbsp. low-sodium soy sauce
  • 2  tbsp. white vinegar
  • 1  tbsp. freshly grated ginger or
  • 1½ tsp. ginger powder
  • ½  tsp. hot chili sauce or red pepper flakes (optional)
  • 2  tbsp. olive or sesame oil
  • ¼  cup sweet onions sliced
  • 2  cloves garlic, minced
  • 12 16 oz. boneless pork loin, cut into thin slices
  • 1  8 oz. can water chestnuts, drained
  • 1  8 oz. can bamboo shoots, drained
  • ½  head medium sized cabbage, sliced


  1. Put on a pot of boiling water for the pasta.  Cook the noodles to al dente.
  2. While the pasta is cooking, heat oil in skillet over medium-high heat, once hot add the onion and stir fry for about one minute.  Add the sliced pork, toss occasionally until cooked.
  3. Once the pork is cooked, add it to 2 tbsp. of water, cabbage, bamboo shoots, water chestnuts, and garlic. Toss and stir fry until the cabbage is cooked where it still has a little firmness.
  5. While the cabbage is cooking, quickly whisk together the orange juice, peanut butter, soy sauce, vinegar, ginger, and chili or red pepper (if using).
  6. Add the cooked noodles to the pork and cabbage then toss.  Cook for about 2 minutes and then pour the sauce over the noodles.  Stir to coat, continue folding and mixing the lo mein over heat for about a minute.
  7. Serve by plating ¼ of the lo mein on a plate alongside a piece of your favorite fruit.



  • To add a little extra flavor, toss in some fresh basil in step 5.
  • This recipe is so versatile you can use your favorite vegetables and meats.
  • To save time, you can even use leftover cooked veggies and meat; just decrease the oil to 1 tbsp. in step 2.
Scroll To Top