Pork and Vegetable Lo Mein (Easy and Delicious)

ciao's Note:

My family loves this hearty main dish. I get requests for it often. It's very quick and easy to prepare, great for when you're in a hurry. You can buy a couple of the ingredients already prepared in the produce section of the grocery store, if you like.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 8 ounces spaghetti , cooked al dente and drained
• 1 lb pork tenderloin , sliced thinly into strips
• 1 medium onion , sliced in wedges
• 2 garlic cloves , minced
• 1⁄8; teaspoon crushed red pepper flakes (or more to taste)
• 2 cups shredded cabbage (see note below)
• 2 stalks bok choy , sliced (or celery ribs)
• 1 cup sliced carrot (see note below)
• 2 sweet bell peppers , thinly sliced (red-orange-or yellow)
• 1⁄3; cup soy sauce

Directions:

1. ***NOTE:I like to buy the coleslaw mix in the produce section.
2. Already shredded--a real time saver.
3. ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
4. Heat 2 tbsp olive oil in a large skillet or wok.
5. Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
6. Remove this mixture from pan and keep warm.
7. Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
8. Add spaghetti to cooked veggies in the pan.
9. Stir in soy sauce and add pork mixture back to the pan.
10. Cook for 5 minutes or until heated through.
11. (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

Reviews

[moxie]

This is delicious, LeeAnn!!! It makes such a pretty dish, too, with all the colors in the veggies. I am a garlic freak, so rather than sauteing it in with the pork, I ground it with a little salt in my mortar & pestle and mixed it into the soy sauce. I just prefer the way that method distributes the flavor. Wonderful and fast meal. Thanks!

[PanNan]

This was a huge hit with my picky family! I followed the recipe exactly, using baby bok choy, and yellow bell pepper. It's a very attractive and colorful dish, and the flavor can't be beat. Instead of measuring out the crushed red pepper, I sprinkled it on until it looked right for our taste. It wasn't too hot, but added the perfect amount of heat. I also used the pre-shredded cabbage and the matchstick size pre-cut carrots, which made this so quick and easy to prepare. You have a real winner here, Leeannr!

[riffraff]

Simple and fabulous. I had it for lunch the next day and it reheated well and was even better. I sprinkled chopped green onion on top. Next time I am adding water chestnut because I think the crunch would be nice. This really is a recipe you can do alot with if you have picky veggie eaters. THANKS CHICKIE!