Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.

Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 20.4g; carbohydrates 67.7g; dietary fiber 11.4g; sugars 7.8g; fat 4.2g; saturated fat 0.7g; cholesterol 20.2mg; vitamin a iu 3839.2IU; vitamin c 55.6mg; folate 38.4mcg; calcium 67.6mg; iron 3.7mg; magnesium 89.9mg; potassium 442.6mg; sodium 502.1mg; thiamin 0.6mg; added sugar 4g.

1 starch, 1 vegetable, 1 1/2 lean meat