Lo Mein with Pork
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2011
- 3/4 pound lo mein noodles or spaghetti
- 4 teaspoons vegetable oil
- 9 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger (from a 3-inch piece)
- 1/2 pound cremini or button mushrooms, trimmed and thinly sliced (5 cups)
- 1 bell pepper (not green), stemmed, seeded, and thinly sliced
- 6 ounces snow peas, trimmed and thinly sliced lengthwise
- Reserved pork tenderloin (from Pork Tenderloin with Roasted Fall Vegetables), cut into thin strips
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
Cook noodles, according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.