Pork Lo Mein

Ingredients

• 8 oz uncooked lean pork tenderloin, cut in 1/4-inch-wide strips
• 3 Tbsp low sodium soy sauce, divided
• 2 Tbsp ginger root, fresh, minced
• 1 Tbsp minced garlic
• 8 oz uncooked linguini
• 1/8 tsp table salt, or to taste (for cooking pasta)
• 1/2 cup uncooked carrot(s), thinly sliced
• 1 tsp canola oil
• 4 oz button mushrooms, or shiitake mushroom caps, sliced
• 1/2 cup reduced-sodium chicken broth
• 1 tsp toasted sesame oil
• 1/3 cup uncooked scallion(s), sliced

Directions

1. In a medium bowl, toss pork with 2 tablespoons of soy sauce, ginger and garlic; let stand 20 minutes.
2. Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
4. Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.

Notes

• Double it if you would like leftovers
• 8 WeightWatchers SmartPoints per serving