Lo Mein - Jessica Seinfeld

By newbaucher

An easy to make version of a great Chinese classic, tastier, healthier, and less greasy. serve warm or cold with fresh sliced cucumber, a sprinkle of toasted sesame seeds, or even baby corn, which lots fo kids seem to love.

Ingredients

• 1 (12oz) box whole-wheat spaghetti
• 1/2 cup low-fat, reduced-sodium chicken broth, plus 1/4 cup
• 1/2 cup sweet potato puree
• 2 Tbls reduced-sodium soy sauce
• 1 Tbls firmly packed dark or light brown sugar
• 1 tsp sesame oil
• 2 Tbls olive oil
• 3 cloves garlic, minced
• 4 green onions, white ends only, thinkly sliced
• 4 (6 oz) center-cut pork chops or cutlets, trimmed of fat and cut across the grain into 1/4-in thic slices

Preparation

Step 1

1) Cook the spaghetti according to the package instructions and set aside. In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch. set aside
2) Heat the olive oil in a large skillet over medium-heat. Add the garlic, green onions, an pork. Cook until the garlic and onions becomd fragrant and the pork begins to brown. 4-5 minutes
3) Add the soy sauce mixture and spaghetti to the skillet. Reduce the heat to low. Cook 1-2 minutes more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.