Gluten-Free Pork Lo Mein

I had no idea what I was going to do with the pork tenderloin I had thawed out for dinner, so I started looking through my refrigerator to see what ingredients I had on hand. I found some vegetables and then remembered that I just got a box of Ancient Grains quinoa linguine. Here’s what I came up with…

Sauce Ingredients:

  • 1/4 cup fat-free chicken broth
  • 1/4 cup wheat-free tamari sauce
  • 2 tsp. toasted sesame oil
  • 2 tsp. vice wine vinegar
  • 1 tsp. sugar

Lo Mein Ingredients

  • 2 tbsp. grapeseed oil
  • 1 green bell pepper, julienned
  • 12 oz. lean pork tenderloin, sliced in very thin strips
  • 2 cups fresh mushrooms, sliced
  • 1 1/2 cups snow or snap peas
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, minced or grated
  • 8 ounces gluten-free linguine, cooked per box directions


Mix all the sauce ingredients and set aside. In a large skillet or wok, heat oil over medium high heat. Add pork; cook in small batches, turning to brown both sides. Remove to plate. Add bell pepper and saute 2-3 minutes, then add the rest of the vegetables, garlic, and ginger. Saute 2-3 minutes more. Add cooked linguine, pork, and sauce; stir fry until heated through, 1-2 minutes. Serve immediately. Serves 4-5.

Nutritional Information

I found a great food calculator online that enables me to determine this info.

  • Calories per serving: 505.3
  • Total Fat: 17.4
  • Saturated Fat: 2.9
  • Cholesterol: 68.3
  • Sodium: 1159
  • Total Carbs: 54.7
  • Dietary Fiber: 7.9
  • Sugars: 5.8
  • Protein: 33.2

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