The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine cornstarch, 1 1/2 tablespoons soy sauce and 1 teaspoon of the sherry in a medium bowl. Add pork and toss to coat. Cover and refrigerate for 15 minutes.

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  • Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce and remaining 1/4 cup sherry in a small bowl. Set aside.

  • Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water.

  • Heat 1 teaspoon oil in a wok over high heat. Add pork and stir-fry for 2 minutes, or until no longer pink. Remove the pork from the pan and set aside. Add the remaining 1 teaspoon oil, garlic, ginger and red-pepper flakes. Stir-fry for 45 seconds. Add water, carrots and scallions and cook, stirring, for 2 minutes. Add yellow pepper and cook, stirring, for 1 minute. Add the reserved broth mixture and snow peas and cook, stirring, for 2 minutes.

  • Return the pork and reserved noodles to the pan and toss to coat with the sauce. Cook for 1 minute, or until heated through. Serve immediately.

Nutrition Facts

378 calories; 4.2 g total fat; 0.7 g saturated fat; 20 mg cholesterol; 502 mg sodium. 443 mg potassium; 67.7 g carbohydrates; 11.4 g fiber; 8 g sugar; 20.4 g protein; 3839 IU vitamin a iu; 56 mg vitamin c; 38 mcg folate; 68 mg calcium; 4 mg iron; 90 mg magnesium; 1 mg thiamin; 4 g added sugar;

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