Pork Lo Mein

Total Time
40 min
20 min
20 min
Here's a revamped restaurant favorite. It's quick and tasty, perfect for when you're craving Chinese food.


uncooked lean pork tenderloin

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

low sodium soy sauce

3 Tbsp, divided

ginger root

2 Tbsp, fresh, minced

minced garlic

1 Tbsp

uncooked linguini

8 oz

table salt

tsp, or to taste (for cooking pasta)

uncooked carrot(s)

½ cup(s), thinly sliced

canola oil

1 tsp

button mushrooms

4 oz, or shiitake mushroom caps, sliced

reduced-sodium chicken broth

½ cup(s)

toasted sesame oil

1 tsp

uncooked scallion(s)

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. Yields about 1 1/4 cups per serving.

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