Pork lo Mein

While lo mein gets its name from the kind of Chinese noodle traditionally used in the dish, other noodles, including angel hair pasta and vermicelli, easily can be substituted in this slow cooker special.


Pork lo Mein

by 11  people


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Ingredients
  • 1 1/2  pounds 
    boneless pork shoulder
  • 2   
    medium onions, cut into wedges
  • 2   cups 
    frozen sliced carrots
  • 1  12  ounce jar 
    teriyaki glaze
  • 1   cup 
    thinly bias-sliced celery
  • 1  8  ounce can 
    sliced water chestnuts, drained
  • 1  5  ounce can 
    sliced bamboo shoots, drained
  • 1   teaspoon 
    grated fresh ginger
  • 1  6  ounce package 
    frozen snow pea pods
  • 1   cup 
    broccoli florets
  • 9   ounces 
    dried curly thin egg noodles
  • 1/4  cup 
    cashews
Directions
1.
Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.
2.
Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
3.
If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.
4.
Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 509, Fat, total (g) 12, chol. (mg) 73, sat. fat (g) 3, carb. (g) 66, fiber (g) 6, pro. (g) 33, vit. A (IU) 9086.37, vit. C (mg) 20.67, sodium (mg) 2274, calcium (mg) 131.26, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
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