Pork Lo Mein

By shygirl

Satisfy your cravings for Chinese takeout with this super-fast recipe that starts with fresh refrigerated noodles!!

Ingredients

• 1/2 # boneless pork loin
• 1/3 cup chicken broth, plus additional
• 1 Tbs. soy sauce
• 2 tsp. cornstarch
• 1 tsp sugar
• 2-4 cloves garlic, finely chopped
• 2 tsp finely chopped peeled fresh ginger
• 2 cups fresh sugar snap peas 6 oz.
• 1 cup baby carrots, cut lengthwise in 1/2" sticks
• 4 1/2 oz. refrigerated fresh linguine, cut in 2" pieces
• 1/2 cup thinly sliced red onion
• Toasted sesame seeds, optional

Preparation

Step 1

Trim fat from pork. Cut pork with grain into 2"x1" strips, cut strips across grain into 1/8" slices. (Pork is easier to cut if partially frozen about 1 hour, 30 minutes) In small bowl, mix 1/3 cup broth, soy sauce, cornstarch, sugar, garlic and ginger: reserve.

In 3 qt. pot, heat 2 qts. water to boiling
Add peas, carrots and linguine; return to boiling. Boil 2-3 minutes or until linguine is just tender, drain.

Coat wok or 12" skillet with cooking spray; heat over medium-heat until cooking spray starts to bubble. Add pork and onion, cook and stir about 2 minutes or until pork is no longer pink. Stir in broth mixture with peas, carrots and linguine; cook and stir until liquid thickens, 30 seconds, adding addition broth if necessary. If desired sprinkle with sesame seeds.