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
- Put on a pot of boiling water for the pasta. Cook the noodles to al dente.
- 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.
- 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.
- While the cabbage is cooking, quickly whisk together the orange juice, peanut butter, soy sauce, vinegar, ginger, and chili or red pepper (if using).
- 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.
- 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.