Pork and vegetables combined with linguine and eggs make this easy Egg and Pork Lo Mein — a satisfying dinner that clocks in under 500 calories per serving.
PIN IT FOR LATER!
If you enjoy lo mein, try this straightforward and flavorful Lo Mein Recipe for another quick weeknight option.
I couldn’t resist sharing another cookbook review so early in the year. I clearly have a thing for cookbooks, and while I won’t do as many reviews as last year, they’ll still appear from time to time. Today’s book, The Best and Lightest, is ideal for January and for anyone looking to cook lighter meals without sacrificing flavor. I’m finding myself drawn to Food Network cookbooks lately, and this one fits my goal of collecting recipes made with wholesome, real-food ingredients.
Every recipe in this book is under 500 calories per serving and includes nutritional information. If you subscribe to Food Network Magazine, you may have seen some of these before, but I appreciate having the collection in one cookbook. The book includes breakfast, lunch, dinner, and a small dessert chapter, all photographed in the bright, appetizing Food Network style.
Highlights:
Photos: Each recipe has a full-page photo — large, bright, and inviting.
Difficulty: Recipes are generally easy and geared toward cooks who prefer simple, reliable instructions.
Ingredient availability: Ingredients are common and easy to find or substitute.
Other recipes I want to try from the book:
Slow-Cooker Sweet Potato-Lentil Soup, Indian Chicken Wraps, Tangy Meatball Burgers, Spicy Chicken Enchiladas, Chile-Rubbed Steak with Creamed Corn, Roasted Pork with Cajun Slaw, Tilapia Masala with Rice, Polenta with Fontina and Eggs, Banana-Almond Pudding.
Buy The Best and Lightest to explore these and other light-but-satisfying recipes.
What drew me to this Egg and Pork Lo Mein? Honestly, it just looked delicious. I was deciding between this and the Polenta with Fontina and Eggs, and that day I was in the mood for something with eggs. The dish is full of flavors and textures, so my best advice is to prep all ingredients before you start cooking. Once everything is ready, the dish comes together quickly.
I’ll admit I slightly overcooked the egg and the noodles on my first attempt, but the overall flavor was so good that no one complained. The recipe makes a generous amount — it’s listed as serving four, but servings are large and quite filling. You can enjoy a full quarter of this recipe for under 500 calories, which is a pleasant surprise for a hearty main dish.
I’m eager to try more recipes from the book; Polenta with Fontina and Eggs will likely be next.
More Asian-Inspired Recipes:
Chicken Lettuce Wraps
Mongolian Beef
Beef and Broccoli
Kung Pao Chicken
Easy Egg Rolls
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Egg and Pork Lo Mein
Deborah Harroun
10 minutes
25 minutes
35 minutes
4 servings
Main Dish
Asian
Ingredients
- 6 oz linguine (or dried lo mein noodles or spaghetti)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 lb boneless pork chops about 1-inch thick, thinly sliced
- 2 1/2 tablespoons vegetable oil
- 2 eggs lightly beaten
- 4-5 green onions thinly sliced
- 1 tablespoons finely chopped peeled ginger
- 2 cloves garlic minced
- 3 1/2 cups broccoli slaw mix
- 1 red bell pepper thinly sliced
Instructions
- Bring a large pot of salted water to a boil and add the noodles. Cook until al dente. Reserve 3 tablespoons of the pasta water, then drain and rinse the noodles in cold water.
- Meanwhile, in a small bowl, combine the soy sauce and oyster sauce. Place the pork in another bowl and stir 1 tablespoon of the soy sauce mixture into the pork; set aside to marinate briefly.
- Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Add the eggs and cook without stirring until set, about 1 minute. Flip and cook another 30 seconds. Transfer the eggs to a cutting board and cut into thin strips.
- Heat the remaining 2 tablespoons of vegetable oil in the skillet. Add the pork and cook until golden on the outside but not completely cooked through, about 2 minutes. Remove the pork from the pan to a plate, leaving the pan juices and oil.
- Add the green onions, ginger, and garlic to the skillet and stir-fry for about 30 seconds. Add the broccoli slaw and bell pepper and continue stir-frying for about 4 minutes, until vegetables are tender-crisp.
- Return the pork to the skillet, then add the noodles, the reserved pasta water, and the remaining soy sauce mixture. Cook, stirring, until the pork is cooked through and the sauce coats the noodles, about 2 minutes. Stir in the egg strips and serve immediately.
Recipe Notes:
lo mein