Pork Lo Mein

I feel like I haven’t blogged in so long! Between work and getting into a new exercise routine, I haven’t really had much time/energy to blog! Here’s a light version of Pork Lo Mein.



  • 12 oz. boneless pork loin, trimmed and cut into thin strips
  • 1 tbsp sesame seeds
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1/3 cup reduced-sodium chicken broth
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 1/2 tsp cornstarch
  • 1 tsp sugar
  • 1/2 tsp sriracha sauce
  • 8 oz dried Chinese egg noodles
  • Nonstick cooking spray
  • 1 cup sliced celery
  • 1 medium red sweet pepper, seeded and cut into strips
  • 3 cups coarsely shredded bok choy
  • 1 8 oz can sliced bamboo shoots, rinsed and drained
  • 6 tbsp thinly sliced green onions
  • 2 tsp toasted sesame oil


  1. In a bowl combine meat, sesame seeds, ginger, and garlic. For sauce, in another bowl combine the next six ingredients (through sriracha sauce).
  2. Cook noodles in lightly salted boiling water according to package directions; drain. Rinse with cold water; drain again.
  3. Coat a wok or large skillet with cooking spray; heat over medium-high heat. Add celery and sweet pepper; cook and stir 4 minutes. Add bok choy, bamboo shoots, and green onions; cook and stir 2 minutes. Remove vegetables from wok.
  4. Add sesame oil to wok; add meat mixture. Cook and stir 2 to 3 minutes or until meat is no longer pink. Push from center of wok. Stir sauce; add to center of wok. Cook and stir 1 to 2 minutes or until thickened and bubbly. Stir in cooked noodles and vegetables. Cook and stir 2 minutes or until heated through. Serves 4 (serving size: about 1 1/2 cups).

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