Bella Cooks: Healthified Teriyaki Pork & Veggie Lo Mein
Posted May 09 2010 12:00am
I found this recipe on EatBetterAmerica , and although I changed it somewhat, the basic recipe was delicious. It’s definitely a keeper that I will make again and again.
“Healthified” Teriyaki Pork & Veggie Lo Mein
Nutrition Info: With my ingredients, this recipe makes 8 servings for only 6 Points each!
1 lb lean pork loin chops
12 oz saba noodles (you can use whole wheat pasta if you want, but I think the saba noodles make the dish more authentic).
1 pkg sliced, fresh mushrooms
2 pkg frozen stir fry veggies*
1/4 cup oyster sauce
1/4 cup Newnan’s Own Light Ginger Sesame Dressing (I used this instead of teriyaki sauce)
1/4 cup rice vinegar
2 TBSP canola oil
red pepper flakes (optional)
*The recipe called for frozen sugar snap peas, but I used this great mix from Bird’s Eye, and it made the entire dish so much more colorful, and they tasted delicious.
Cook saba noodles (they only take 3 minutes in boiling water), drain, and rinse with cold water, set aside
For sauce, mix together oyster sauce, ginger sesame dressing, and rice vinegar, set aside
Cut pork against the grain (I didn’t know how to do this, so I looked it up on You Tube ). I’m not sure I did it correctly, but I will say that the cooked meat was tender.
Sautee onions, ginger, and garlic in a pan with canola oil over medium high heat for about 3-4 minutes. Add mushrooms, cook for 2-3 minutes. Add frozen veggies, cook another 2 minutes.
Remove from pan and keep warm.
Next, stir fry pork until “juices run clear.”
Add saba noodles, veggies, and sauce into the pan over medium high heat. Using two utensils, stir together to mix all ingredients and sauce.
This was as delicious as it is beautiful.
I am amazed that this filling, healthy, gorgeous dinner was only 6 points. Plus, it makes A TON! I’m so happy that I’ll have this for lunches and dinners throughout the week.
This tasted so much better and lighter than anything I’ve ever had in a Chinese restaurant. I highly recommend this recipe. I can’t wait to make it again. I liked it so much that I might even make it for my parents! (I don’t cook for them too often, because my mom is such an excellent cook).