So we got our first official snow storm yesterday. My parents got about a foot and we got about 3 inches. Not too much, but many people still left work early knowing that the traffic mixed with the snow would make for an extra long commute. Looks like it’s time to slap those snow tires on our car! Is it snowing where you are?
One thing about snow is, well, it’s cold. And whenever it snows all I really want to do is go home, wrap a fuzzy, warm blanket around myself, and watch Elf or Christmas Vacation. They’re the two movies that we absolutely CANNOT go a Christmas season without watching and we still haven’t watched them. We gotta get with the program! But I’m happy to announce that we have almost all of our Christmas shopping done. Eeesh, Christmas is NEXT FRIDAY, people! Am I the only one who feels like yesterday was Thanksgiving?!
So if you’re rushing around, fighting the crowds, weathering the storm, trying to get everything ready for the big day, let me ease your stress a little. Because I’m back with another yummy weeknight meal that you’re gonna love: Orange-Ginger Pork Lo Mein. This recipe was inspired by Pampered Chef’s Chicken and Noodle Stir-Fry recipe and is loaded with fresh veggies, tender pork, and hearty linguine noodles in a rich and tangy orange-ginger sauce. The sauce is deliciously sweet and mild—perfect for adults and children alike! So bring on the crazy weeknights, the Christmas crowds, the blizzard. We got ya covered! Psssst…this Orange-Ginger Pork Lo Mein makes GREAT leftovers.
- 1 16-oz pkg linguine
- 2 Tbsp canola oil, divided
- 1-1/2 lbs boneless pork chops
- 1 broccoli head, cut into florets
- 1 medium red bell pepper, julienned
- 1 medium red onion, cut into thin wedges
- ½ cup shredded carrots
- ⅓ cup slivered almonds, optional (I used honey roasted)
- Sliced green onions, optional
- 1 cup chicken broth
- ⅓ cup orange marmalade
- ¼ cup soy sauce
- 2 Tbsp corn starch
- 3 tsp minced garlic (about 3 cloves)
- ½ tsp ground ginger
- Cook pasta according to package directions until al dente; drain.
- Meanwhile, whisk together glaze ingredients in a small bowl. Set aside.
- Heat 1 Tbsp canola oil in a large skillet or wok over medium-high heat. Add pork and stir-fry, stirring occasionally, until browned and center of pork is no longer pink. Transfer to a bowl and keep warm.
- Add remaining 1 Tbsp canola to skillet. Add broccoli and stir-fry, turning occasionally, until florets are bright green and just slightly firm. Add bell peppers, onions, and carrots and stir-fry until crisp-tender, about 2 minutes.
- Add pork back to pan, whisk glaze in bowl again, and pour glaze into pan. Bring glaze to a boil and stir constantly until thickened, about 2 minutes. Add linguine and toss to combine. Serve sprinkled with slivered almonds and green onions.