Pork Lo Mein

By Addie

“Go no farther than your stove-top for a fresh-tasting dish of stir-fried pork, vegetables and noodles. It’s better than take-out!”

Ingredients

• 10 oz. linguine
• 1 tbsp. sesame oil
• 1 cup chicken broth
• 1/4 cup oyster sauce
• 1 tbsp. cornstarch
• 1 tbsp. olive oil
• 4 cups shredded napa cabbage (about1/2 medium head)
• 2 medium carrots (cut into matchstick-size pieces)
• 1 cup snow peas (about 4 oz.)
• 2 tsp. soy sauce, divided
• 1/2 lb. pork tenderloin, cut into 2- x 1/2-inch strips
• 4 cloves garlic, chopped

Preparation

Step 1

Cook the pasta according to the package directions. Drain. Toss with the sesame oil in a large bowl. Set aside.


Combine the broth, oyster sauce and cornstarch in a small bowl. Mix well. Set aside.


Heat the olive oil in a 12-inch skillet over high heat. Add the cabbage, carrots, peas and 1 tsp. soy sauce. Cook, stirring frequently, until the vegetables are softened, about 3 minutes. Transfer to a bowl to keep warm.


Add the pork, garlic and remaining soy sauce to the skillet. Cook, stirring occasionally, until the porkis no longer pink in the center, 3–5 minutes. Add the broth mixture to the pork. Cook, stirring frequently, until the sauce thickens, about 1 minute.


Add the cooked pasta to the skillet. Gently toss until well coated. Add the vegetables and gently toss. Serve warm.