Lo Mein Pork and Peanut Noodles

Lo Mein Pork and Peanut Noodles

Recipe By: Weight Watchers
Yield: 6


3 1/2 tbsp reduced sodium soy sauce
1 1/2 tsp. grated and peeled fresh ginger
1 tsp dry sherry or rice wine
3 garlic cloves, peeled
1/2 pound pork tenderloin, trimmed and cut into matchstick thin sticks
1/2 pound lo mein or other thin pasta (vermicelli or thin spaghetti)
1/4 cup chicken or vegetable broth
2 tbsp rice vinegar
2 tbsp light brown sugar, packed
2 tbsp reduced fat peanut butter
1/2 tsp Thai red curry paste
1 large red bell pepper, seeded and cut into strips
1 small zucchini, cut into matchstick thin strips
3 scallions, thinly sliced
2 tbsp fresh cilantro, chopped
1/2 tbsp peanuts, chopped (optional)


1. Combine 1/2 tbsp of the soy sauce, 1 tsp of the ginger, and the sherry in a large bowl. Crush 1 of the garlic cloves through a garlic press.

2. Spray a large nonstick skillet or wok with nonstick spray and set over high heat. Add the pork and stir fry until cooked through, about 5 minutes. Transfer the pork to the soy sauce mixture, toss to coat, and set aside.

3. Start to cook noodles, according to package directions. Meanwhile, to make dressing, whisk together the broth, vinegar, brown sugar, peanut butter, curry paste, and remaining 3 tbsp soy sauce and 1/2 tsp ginger. Crush remaning 2 garlic cloves through the press into the dressing. Drain the noodles and add them to the bowl with the pork, along with the bell pepper. Pour the dressing over and toss to coat.

4. Divide noodles among 6 bowls. Garnish each with the zucchini, scallions, and cilantro. Sprinkle with peanuts if desired.


Copyright (c) 2016 - All Rights Reserved