Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 6 green onions , finely chopped

  3. 1 teaspoon garlic powder

  4. 3/4 pound pork, sliced thinly

  5. 4 cups cabbage, shredded

  6. 1 cup shredded carrots

  7. 1 cup trimmed snow peas

  8. 1 cup low-sodium chicken stock

  9. 2 tablespoons cornstarch

  10. 2 tablespoons reduced sodium soy sauce

  11. 1/2 pound cooked udon noodles

  12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Instructions Jump to Ingredients ↑

  1. Spray a wok with cooking spray . Heat over medium heat until hot. Add the onions and garlic powder. Stir-fry for 1 minute.

  2. Add the pork and stir-fry for 4 minutes. Toss in all of the vegetables; stir-fry until the vegetables are tender, about 3 minutes.

  3. Whisk the chicken broth , cornstarch , and soy sauce in a small bowl. Add this mixture to the wok and stir until the mixture boils and thickens.

  4. Transfer the lo mein to a serving bowl and serve with the udon noodles.


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