A while ago – probably over a year now, I bought Stir it Up, Super Skillet Cookbook at my Weight Watchers meeting. For a while, I cooked out of it but back then I was core, and so it got shoved to the back of the pile as many of the recipes in the book aren’t (core that is). Anyway, as I was poking around for inspiration in making my shopping list, I saw it sitting there, wedged between a Nick Stellino and the Weight Watchers Comfort Food, so I thought I’d pull it out and give it a go.

Tonight for dinner I made the Lo Mein Pork and Peanut Noodles – the kids usually like pork and they like peanut butter, so I was hopeful. I became a bit discouraged though when I realized the amount of veggies in the recipe (1 large red bell, 1 small zucchini and scallions) and became even more concerned when I realized, these veggies aren’t cooked but served in the noodles raw. I persevered however, and tossed the noodles and pork together first, then served the kids, then added the veggies which seemed to satisfy everyone.

I’ll tell you, though it was quick to cook (once the water boiled for the noodles, 5 minutes), it did require about 20 – 30 minutes of prep time (slicing, dicing, you know the drill) – still pleasantly surprised with the results. Sammi gave it thumbs up and Becky said, “Okay.” (she has a thing about spaghetti-like noodles – it’s a consistency issue. I will make this again.

 Lo Mein Pork and Peanut Noodles

3 1/2 T reduced-sodium soy sauce (divided)
1 1/2 t grated peeled fresh ginger (I minced mine, divided)
1t dry sherry or rice wine (I used sherry)
3 garlic cloves, peeled
1/2lb pork tenderloin, trimmed and cut into matchstick thin sticks (who has time for that? I just cut mine into thin strips).
1/2 pound lo mein noodles – I found these “Chinese noodles” at Whole Foods I used but you could use thin spaghetti if you can’t find the noodles.
1/4 cup chicken or vegie broth (I used vegie, which reminds me, you could probably use extra firm tofu and vegie broth and make this vegetarian).
2T rice vinegar
2T brown sugar (it calls for light but I used dark – it’s what I had on hand – who keeps two different colors of brown sugar in the house?)
2T reduced fat peanut butter
1/2t Thai red curry paste
1 large red bell pepper, cut into strips
1 small zucchini, cut into matchstick sticks
3 scallions, thinly sliced
2T chopped fresh cilantro
1/2T chopped peanuts (optional – I skipped these)

1. Combine 1/2T of soy sauce, 1t of the ginger and the sherry in a large bowl. Using a garlic press, crush one of the cloves into mixture.
2. Spray large nonstick skillet or wok w/ nonstick spray and set over high heat. Add pork and stir-fry until cooked through about 5 minutes. Transfer to the large bowl you mixed above and toss to coat.
3. Cook the noodles. While they cook (I actually mixed this up before I threw the noodles into the pot of water because they cook quickly), mix the dressing by whisking the broth, vinegar, brown sugar, peanut butter, curry paste, and 3T soy sauce and rest of ginger. Crush remaining garlic through press into dressing.
4. Drain the noodles and add them to that large bowl from step 1, along with the bell pepper. Pour dressing over and toss to coat.
5. Divide lo mein among 6 bowls. Garnish each with zucchini, scallions, cilantro and peanuts (if using).

It comes in at 4 points for a 1 1/2 cup serving w/ 1/4 teaspoon of peanuts (why even bother). And as I said, I liked it.