Skinny Teriyaki Pork And Mushroom Lo Mein Recipes

20 MINUTE SKILLET PORK LO MEIN RECIPE

20 Minute Skillet Pork Lo Mein Recipe image

This 20 Minute Skillet Pork Lo Mein Recipe is perfect for those days when you need a quick dinner because it's ready from start to finish in about 20 minutes.

Provided by Camille Beckstrand

Time 20m

Number Of Ingredients 5

Ingredients

8 ounces angel hair pasta
1 pound pork tenderloin
16 ounces frozen stir fry vegetables (1 bag)
½ cup teriyaki sauce
¼ teaspoon ground ginger

Steps:

Cook pasta as directed on package; drain and set aside.
While the pasta is cooking, cut the pork tenderloin into bite-sized pieces.
Heat a large nonstick skillet pan over medium-high heat.
Add pork and cook for 3 minutes, stirring frequently.
Stir in the frozen vegetables, teriyaki sauce, and ginger.
Continue to cook until it starts to boil, then reduce heat to medium-low, cover, and simmer for 3-5 minutes (or until the pork is no longer pink and the vegetables are tender).
Stir in the cooked pasta and gently mix until the noodles are coated in the sauce.
Cook for a few minutes or until everything is heated through.

Nutrition Facts : Calories 451 kcal, Carbohydrate 63 g, Protein 37 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1496 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

TERIYAKI NOODLES

Teriyaki Noodles image

Add an Asian twist to noodles with teriyaki sauce - perfect for dinner that's ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup hot water
6 dried Chinese black or shiitake mushrooms (1/2 oz)
8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
1 tablespoon vegetable oil
1 large onion, sliced
1 package (8 oz) sliced mushrooms (3 cups)
8 oz fresh shiitake, crimini or baby portabella mushrooms, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro
1 tablespoon sesame seed, toasted, if desired

Steps:

In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
Meanwhile, cook and drain noodles as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.

Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 2 cups), Sodium 930 mg, Sugar 7 g, TransFat 0 g

PORK LO MEIN

Pork Lo Mein image

Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 lb pork boneless loin
2 cups fresh sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons finely chopped gingerroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed*, if desired

Steps:

Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

SKINNY TERIYAKI PORK AND MUSHROOM LO MEIN

Skinny Teriyaki Pork and Mushroom Lo Mein image

50% less sat fat • 67% more fiber than the original recipe. Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You'll never miss it!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

12 ounces boneless pork loin, trimmed of fat
10 ounces dried multigrain spaghetti or angel hair pasta or soba (buckwheat noodles)
1/4 cup bottled oyster sauce
1/4 cup reduced-sodium teriyaki sauce
1/4 cup dry sherry, Chinese rice wine, sake, or chicken broth
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1 tablespoon finely chopped fresh ginger
1 medium red onion, halved lengthwise and thinly sliced (1 cup)
8 ounces fresh mushrooms, sliced
12 ounces frozen sugar snap peas, thawed and halved

Steps:

Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
In a wok or large nonstick skillet, combine canola oil and sesame oil; heat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add red onion; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add sugar snap peas; stir-fry for 1 minute more. Remove vegetables from wok. Keep warm.
Add pork to wok; stir-fry about 3 minutes or until juices run clear. Add cooked pasta, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture for 3 to 4 minutes or until heated through. Transfer to a serving platter. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

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