Lo-mein was one of the first recipes I ever posted on this blog. It was a vegetable lo-mein (you can find it here, posted back in July 2013.)
I’ve always loved lo-mein – it’s one of those takeout dishes that’s even better the next morning, cold. It was a post-college hangover staple, for sure.
Now that I’m a mature, 29-year old business woman (a little cheekiness, there), I am stepping my lo-mein game up with this healthier, zucchini noodle version.
Apparently, lo-mein means stirred noodles, like stir-fried noodles. And that’s exactly what these are: stir fried spiralized noodles with pork.
Now, if you’re vegetarian, substitute in your favorite veg-friendly protein, like edamame, tofu, tempeh, or even some quinoa would work. If you’re just not a pork person (did you know that pork is better than chicken at rebuilding muscle?!), then try shrimp – that’s my personal favorite in lo-mein.
These actually save well in the refrigerator too, you just may want to toss them a bit before serving, and perhaps add a little extra dash of soy sauce for flavor when serving, because the sauce gets thinned out from the moisture released in the zucchini noodles.
If you’re meal-planning and prepping today (good for you! you go Glen Coco!), spiralize all of these veggies in advance, cook the pork, and then cook it the night you’re planning to have it for dinner – it’ll take less than 10 minutes!
I hope everyone has a wonderful end to their weekend. Today, I’m spending the day with my mother – we’re getting our nails done, having brunch, and going to see The Book of Mormon. I’ve wanted to see the play forever, and I couldn’t ask for a better date!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Pork Lo Mein with Zucchini Noodles
- For the pork and noodles:
- 1 tablespoon sesame oil
- 3 boneless pork chops fat trimmed, sliced into 1/4” thick strips
- salt and pepper
- 1 garlic clove minced
- 1 ” piece ginger peeled, minced
- 4 scallion stalks sliced, white and green parts separated
- 6 ounces sliced shiitake mushrooms
- 1/4 cup vegetable or chicken broth low sodium
- 2 red bell peppers Blade A, noodles trimmed
- 4 zucchinis Blade D, noodles trimmed
- 2 large carrots peeled, Blade D, noodles trimmed
- sesame seeds to garnish
- For the sauce:
- 3 tablespoons low sodium soy sauce
- 2 tablespoon oyster sauce just substitute with soy sauce if you don’t have oyster sauce
- 2 teaspoon sesame oil
- 2 teaspoons honey
- 1 teaspoon ground ginger
- In a large skillet, heat the sesame oil over medium-high heat. Once oil is shimmering, add the pork strips, season with salt and pepper and cook until no longer pink on the inside and lightly browned, about 10 minutes. When done, set aside and place the skillet back over medium-high heat.
- While pork cooks, prepare the sauce: add all of the ingredients into a bowl and whisk together. Set aside.
- To the skillet from the pork, add the garlic, ginger, and white scallion parts and cook until fragrant, about 1 minute. Add the mushrooms and broth and cook until soft, 3-5 minutes. Add the bell pepper and carrot cook until crisp-tender, about 3 minutes. Add the zucchini noodles and toss. Add the sauce and cooked pork and cook for 3 minutes or until the zucchini softens to your preference.
- Divide into plates and garnish with sesame seeds and green parts of the scallions.