Photo of Pork lo Mein by WW

Pork lo Mein

Points® value
Total Time
40 min
20 min
20 min
Here's a revamped restaurant favourite. It's quick and tasty, perfect for when you're craving Chinese food, but lightened and healthier than takeout. Our version features lean pork tenderloin, low-sodium soy sauce, as well as carrots, button mushrooms, and scallions. We call for linguini, but if there's an international section in your supermarket, feel free to use lo mein noodles instead. The total time to make this recipe is 40 minutes, but most of it is letting the ginger and garlic hang out in some soy sauce to let all the flavours meld for 20 minutes. Otherwise, it comes together fast, so be sure to have the ingredients prepped beforehand.


Uncooked lean pork tenderloin

8 oz, cut in 1/4-inch-wide strips

Low sodium soy sauce

3 tbsp(s), divided

Ginger root

2 tbsp(s), fresh, minced

Minced garlic

1 tbsp(s)

Uncooked linguini

8 oz

Table salt

tsp(s), or to taste (for cooking pasta)

Shredded carrots

½ cup(s)

Canola oil

1 tsp(s)

Button mushrooms

4 oz, or shiitake mushroom caps, sliced

Reduced-sodium chicken broth

½ cup(s)

Toasted sesame oil

1 tsp(s)

Uncooked scallions

cup(s), sliced


  1. In a medium bowl, toss pork with 2 tablespoons of soy sauce, ginger and garlic; let stand 20 minutes.
  2. Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
  4. Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately.
  5. Yields about 1 1/4 cups per serving.