Pork Lo Mein

My hubby likes Chinese food. Well, he pretty much likes everything, but he really really likes Chinese. When I glanced in the fridge (at the randomness) for help in figuring out what to make for him for dinner I found : thin cut pork chops, bean sprouts, mushrooms and bell pepper… sounds like lo mein and a happy camper hubby to me. 🙂

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Sauce:
2 tbl hoisin sauce
1 tbl rice wine vinegar
1 1/2 tbl tamari
1 1/2 tbl sweet soy sauce
1 tea hot sauce

Lo Mein:
8 oz spaghetti
8 oz quinoa noodles
salt
1/4 cup veggie oil – divided
2 large eggs, beaten
6 thin cut pork chops, thinly sliced into pieces
pepper
1 1/2 tsp. coriander
1″ fresh ginger – finely chopped or grated
4 cloves garlic minced
1 small-medium onion chopped
1/2 pound mushrooms chopped
1 orange bell pepper – seeded then chopped
1 small can water chestnuts
2 cups bean sprouts
1/2 cup matchstick carrots (or 1/2 cup chopped)

In your favorite pasta pot bring salted water to a boil. (It should taste like sea water). Add pasta and boil until al dente or desired doneness.

In a small bowl measure out tamari, soy sauce, vinegar, hoisin, hot sauce, and water. Stir until evenly combined.

In a large saucepan (I used my dutch oven.), heat a tablespoon of veggie oil over med high heat. Add the eggs and scramble them until light brown. Remove them and set aside.

Season pork strips with salt, pepper, and coriander. Return the large saucepan to medium high heat and warm remaining veggie oil. Add meat and stir fry about 4 minutes. Push meat to outskirts of pan and add ginger, garlic, and veggies. Stir fry an additional 2-4 minutes. Mix to combine. Remove pan from heat. Add egg and pasta, followed by sauce. Continue tossing for a few minutes until sauce is evenly distributed.

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This was really good and filling. I especially like the crunch of the water chestnuts. Jess said he liked it just as much as take out. My only complaint is that I would have liked there to be a greater veggie to noodle ratio, so next time I will probably reduce the amount of pasta a little

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This recipe is adapted from Rachael Ray’s book Express Lane Meals.
Dream. Bake. Believe.
Steffie

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