Pork & Snap Pea Lo Mein

From Eat Healthy Your Way: Spring 2012

We love this flavorful dish with snap peas, but snow peas or asparagus work well too. If you have leftover noodles, skip Step 1; add the noodles as directed in Step 3, but keep cooking over low heat until heated through.

4 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 25 minutes


  • 8 ounces whole-wheat spaghetti
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons canola oil
  • 2 cups snap peas, trimmed
  • 12 ounces boneless pork loin chops or tenderloin, trimmed, cut into thin strips
  • 3 cloves garlic, minced
  • 3-4 scallions, sliced


  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.


Per serving: 413 calories; 12 g fat (2 g sat, 6 g mono); 50 mg cholesterol; 52 g carbohydrates; 27 g protein; 8 g fiber; 756 mg sodium; 412 mg potassium.

Nutrition Bonus: Magnesium (27% daily value), Iron (21% dv), Zinc (19% dv), Vitamin C (17% dv).