Pork Lo Mein

Ingredients

• Spaghetti

  Dry pasta, enriched

  32 oz or 907g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Peanut oil

  Salad or cooking

  2 tsp or 9g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 small or 20g

• Carrots

  Raw

  2 medium or 122g

• Mushrooms

  White, raw

  ½ lb or 227g

• Snow Peas

  Freshdirect

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Prepare spaghetti according to package directions; drain. Place in a large bowl and keep warm.
2. Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar; mix well and set aside.
3. In a large skillet over high heat, heat oil until hot. Add pork and cook 4 to 5 minutes, or until no pink remains, stirring constantly. Remove to a plate and set aside.
4. Add scallions, carrots, mushrooms, snow peas, and garlic to the skillet. Stir fry 3 to 5 minutes, or until vegetables are crisp-tender. Add pork and sauce mixture to vegetables and heat 3 to 5 minutes, or until sauce is heated through. Pour over pasta and toss until evenly coated, then serve.

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