I’ve been craving noodles. It’s not that I’ve wanted pasta per se, but something with Asian flavors similar to Pad Thai. A gingery lo mein dish featuring pork tenderloin, egg and crunchy veggies with a shot of Sriracha sauce for a kick sounded just perfect.
I told The Grillmaster what I wanted to make and what ingredients I wanted to use. Then I ran off to check email or Facebook or something. When I went back into the kitchen, he had chopped and diced everything! Putting the dish together after all that was done was a cinch.
I think I’ll keep him.
Recipe
Adapted from Food Network Magazine (March 2012)
8 oz dried lo mein noodles or linguine
3 tablespoons low-sodium tamari or soy sauce
2 tablespoons oyster sauce
3/4 lb pork tenderloin, cut crosswise into slices, then slices cut into thin strips
1½ tablespoons peanut oil
1/2 cup egg substitute or 2 large eggs, lightly beaten
6 scallions, thinly sliced (white and green parts)
1 tablespoon finely chopped ginger
3 cloves garlic, minced
12 oz bag of broccoli slaw mix
1 red bell pepper, thinly sliced
Sriracha sauce to taste
Cook noodles according to package directions. Reserve 3 tablespoons of cooking liquid, then drain noodles and rinse under cold water.
In a small bowl, combine tamari/soy sauce, oyster sauce and reserved cooking liquid. Toss pork with 1 tablespoon of this mixture and reserve the rest.
Heat 1/2 tablespoon of peanut oil in wok over medium-high heat. Add the eggs and cook for about a minute (until set). Don’t stir! Flip and cook for another 30 seconds. Transfer to cutting board and slice into strips.
Add another 1/2 tablespoon of peanut oil to the wok. Add half of the pork and stir-fry until just cooked through, about 2 minutes. Remove to a plate lined with a paper towel. Repeat with remaining 1/2 tablespoon of oil and pork.
Add scallions, ginger and garlic to wok and stir-fry about 30 seconds. Add the broccoli slaw and bell pepper and stir-fry for another 3-4 minutes. Add pork, noodles and tamari mixture and stir-fry until everything is hot. Remove from heat and stir in the egg strips.
Serve with Sriracha sauce. Just remember a little of this sauce goes a long way!
Makes 5 servings
Per serving: 351 calories, 7g fat (2g sat), 44mg cholesterol, 753mg sodium, 46g carb, 3g fiber, 4g sugar, 25g protein
Nutritional Analysis: The nutritional information above was calculated using egg substitute. If you use whole eggs, the fat and cholesterol will increase. Almost all of the sodium is coming from the tamari and oyster sauce. Even low-sodium tamari/soy sauce has about 700 mg of sodium in a tablespoon! To reduce the carbs, eat less of the noodles. I had an 8 oz package, so I used all of it.
