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.

Shop Kitchen ▾
  • 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
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.
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.
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.
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
Back to Top