Healthified Teriyaki Pork and Mushroom Lo Mein

Healthified Teriyaki Pork and Mushroom Lo Mein

Healthified Teriyaki Pork and Mushroom Lo Mein
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total prep
50% less sat fat • 67% more fiber than the original recipeĀ— see the comparison. 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!


  • 12 ounces boneless pork loin, trimmed of fat
  • 10 ounces dried multigrain spaghetti or angel hair pasta or soba (buckwheat noodles)
  • 12 ounces frozen sugar snap peas, thawed and halved
  • 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


  • 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.

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