Pork Lo Mein

I've been craving Chinese food lately. Unfortunately, the few dishes I've tried serving over riced cauliflower haven't been particularly appealing to my family. Then it struck me: we've really been enjoying julienned squash noodles, so why not try an Asian-inspired noodle dish? I was able to find a great sale on pork loin last week, but it required buying a full 8-lb cut. This dish seemed like the perfect way to use some of that "extra" pork. The added bonus? Everybody loved it.

2 lbs yellow squash
1 t salt
1 lb boneless pork loin,* cut into ¼- to ½-in cubes
2 T peanut oil
¾ c chopped broccoli (4 oz)
½ c julienned carrots (2½ oz)
⅔ c chopped cauliflower (3 oz)
2 T diced red bell pepper (½ oz)
½ c halved snap pea pods (2 oz)
1 mushroom, sliced (¾ oz)
2 T butter
1 T grated fresh ginger (8 g)
2 garlic cloves, minced
½ c chicken broth
2 T soy sauce

1. Using julienne peeler, make long, thin noodles from squash skin and flesh. Dice 4 oz of remaining seed core and add to other vegetables.
2. Salt noodles and set in a colander for 20-30 min.
3. Heat oil in a large frying pan or wok over high heat. Stir fry pork 7-9 min or until cooked through.
4. Drain squash noodles well. Sauté in butter over medium-high heat, stirring occasionally, for 6-8 min or until noodles reach desired tenderness.
5. Add vegetables, ginger, and garlic to pork. Stir fry for another 3-5 minutes or until just tender.
6. Add broth, and soy sauce. Simmer until vegetables reach desired tenderness.
7. Serve pork and vegetables over noodles.

*You can substitute leftover pork. Add ¾ lb cooked pork, diced or shredded, to the vegetables with the broth.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 325 Total Fat 18.5 g   Saturated Fat 7.5 g   Polyunsaturated Fat 3.0 g   Monounsaturated Fat 7.4 g Cholesterol 77 mg Sodium 1261 mg Potassium 1024 mg Total Carbohydrates 13.6 g   Dietary Fiber 4.7 g   Sugars 4.6 g Protein 27.3 g