¾ lb Asian egg noodles, cooked, cooled
½ lb pork tenderloin, thinly sliced
¼ lb bok choy, bottoms trimmed, sliced at an angle
2 oz carrots, cut at an angle, thinly sliced
3 tbsp vegetable oil
1¼ tbsp ginger, thinly sliced
2 tsp garlic, minced
For Lo Mein Sauce:
¼ cup chicken broth
4 tbsp oyster sauce
2 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
To serve:
¼ tsp green onions, thinly sliced
Combine all the ingredients for the sauce. Whisk until dissolved and set aside.
Heat up oil in a deep skillet or wok over high heat. Add the ginger and garlic. Saute for no more than 30 seconds until lightly caramelized and fragrant.
Add the pork and continue sauteing for no more than 1 minute until medium.
Add the carrots, bok choy, and noodles. Saute for no more than 1 minute, or until vegetables turn tender.
Add the sauce and stir to combine. Continue sauteing until pork is fully cooked and sauce has thickened.
Transfer to a serving container of your choice, garnish with green onions, and serve immediately.
Sugar: 3g
:
Calcium: 79mg
Calories: 525kcal
Carbohydrates: 66g
Cholesterol: 108mg
Fat: 17g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 603mg
Protein: 26g
Saturated Fat: 10g
Sodium: 1125mg
Trans Fat: 1g
Vitamin A: 3690IU
Vitamin C: 15mg
