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Skinny Teriyaki Pork and Mushroom Lo Mein
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Make healthier teriyaki dish with reduced-sodium sauce: cuts sodium by 250mg per serving, less sat fat, more fiber, and just as tasty!
Ingredients:
  • 12 ounces boneless pork loin, trimmed of fat
  • 10 ounces dried multigrain spaghetti or angel hair pasta or soba (buckwheat noodles)
  • 1/4 cup bottled oyster sauce
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1/4 cup dry sherry, Chinese rice wine, sake, or chicken broth
  • 2 teaspoons canola oil
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 medium red onion, halved lengthwise and thinly sliced (1 cup)
  • 8 ounces fresh mushrooms, sliced
  • 12 ounces frozen sugar snap peas, thawed and halved
Instructions:
  • Place the pork in the freezer for around 45 minutes until partially frozen. Once ready, thinly slice the pork across the grain into bite-size strips and set aside.
  • Prepare pasta as instructed on the package. Drain, rinse with cold water, and set aside.
  • Mix oyster sauce, teriyaki sauce, and dry sherry in a small bowl. Set aside.
  • In a wok or large nonstick skillet over medium-high heat, combine canola oil and sesame oil. Quickly stir-fry ginger for 15 seconds. Add red onion and cook for 2 minutes. Then, toss in mushrooms and stir-fry for another 2 minutes. Finally, add sugar snap peas and stir-fry for 1 more minute. Remove the vegetables from the wok and keep warm.
  • Cook pork in wok until juices run clear, about 3 minutes. Add cooked pasta, vegetables, and sauce. Gently toss for 3 to 4 minutes until heated through. Transfer to serving platter and serve immediately.

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