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; 20 mg cholesterol; 502 mg sodium. 67.7 g carbohydrates; 20.4 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/29/2011
Very tasty! I was cooking for two so I divided ingredients accordingly. I measured out and prepared everything first - as it's a quick cooking stir fry I wanted everything to hand. I'm not a proficient cook so I probably spent more time preparing than most. I followed the instructions and my husband and I were very impressed with the sweet spicy flavours - as good as take out - very very tasty... I am printing this recipe out for my favourites file. Pros: quick to prepare & cook wonderful flavour Read More