Does chicken seem to rule the roost in your home? Maybe it's time to give pork a chance. This simple and satisfying dish might be what you need to shake things up.
Try your hand at a favorite takeout dish. This Sunday dinner recipe for pork lo mein is easy to make, and you won't have to wait long to enjoy it.
It's almost a no-brainer to reach for chicken when it comes to adding protein to classic meals you serve to your family, but it doesn't have to rule the roost! Why not try adding pork to a restaurant-favorite dish like lo mein? You'll love the flavor, and it's just as easy to cook as chicken.
It doesn't take long to put this dish together, and you can use whatever veggies — and noodles — you have on hand. I happened to have udon noodles in my cupboard, so that's what I used, but you could use linguine just as easily. Your family will rave over this tasty, takeout-style dish.
Pork lo mein recipe
- 1 pound pork, fat trimmed, sliced into strips about 2 inches long and 1 inch wide
- 2 tablespoons vegetable oil
- 1/3 white onion, diced
- 1 large red bell pepper, seeds and membrane removed, cut into strips
- 2 cups frozen shelled edamame
- 8-10 ounces lo mein noodles (you can also use udon noodles or even linguine)
- 2 cloves garlic, minced
- 1-2 teaspoons fresh ginger, minced
- 2/3 cup chicken broth
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2-3 dashes hot sauce
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- Sesame seeds and chopped green onion as garnish (optional)
- Add the garlic, ginger, chicken broth, soy sauce, sesame oil, hot sauce, sugar and cornstarch to a medium bowl and whisk to combine. Set aside.
- Add the vegetable oil to a large skillet over medium-high heat. When hot, add the onion and cook for about 2 minutes. Add the pork and cook until it's no longer pink, about 6-8 minutes.
- As the pork is cooking, cook your noodles according to the package directions, and drain them. You'll want to try to coordinate the finish time of the noodles to just before adding the remaining vegetables to the skillet.
- Add the red pepper and edamame to the skillet along with the reserved liquid mixture and cook for 3-4 minutes, or until the vegetables start to become tender.
- Add the noodles to the mixture and toss to coat and warm them.
- Serve hot on individual plates garnished with sesame seeds and green onion.
Ditch takeout and make this favorite at home.
More Sunday dinner recipes
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Farfalle with creamy blue cheese sauce, shrimp and asparagus
Thai red curry shrimp with green beans