Pork Lo Mein - Made Easy - A Feast For The Eyes

Pork Lo Mein - Made Easy

Chow mein and lo mein is that different methods are used to make these stir-fry noodles. With chow mein, noodles are fried to crispness, while lo mein noodles are boiled to softness. This recipe is versatile, because you can interchange your choice to be beef, pork, chicken or make it vegetarian by adding tofu! No matter what you choose, this recipe is just as good as any Chinese take-out-- only you made this made this at home!

Course Main Course

Cuisine Chinese

Keyword Lo Mein, pork

Prep Time 30

Cook Time 2

Total Time 32

Servings servings

Calories 508kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

For the marinade:

4 tsp low sodium soy sauce
1 Tbsp brown sugar packed
1 tsp corn starch
1/4 tsp baking soda

For the Lo Mein:

12 ounces Chinese egg noodles thin dried; or spaghetti noodles
1 ½ Tablespoons sesame oil
1/2 pound boneless pork chops other substitutes: chicken, or boneless country-style pork ribs
1 1/2 tsp fresh ginger minced or grated
3 green scallions sliced into two-inch lengths (I sliced mine thinner and separated the white ends from the green)
2 stalks celery sliced thin; optional
1 1/2 tsp garlic minced
5 shiitake mushrooms, thinly sliced optional
1 Tbsp vegetable oil or peanut oil

For the stir-fry sauce:

3 Tbsp low-sodium soy sauce
1 1/2 Tbsp oyster sauce
1 1/2 Tbsp dry sherry or Chinese rice wine
1 1/2 tsp honey

Instructions

Marinate the meat:

Combine pork, 2 teaspoons soy sauce, sugar, cornstarch, and baking soda in bowl. Let pork mixture sit for at least 15 minutes, or cover and refrigerate for up to 1 hour.

Prepare noodles:

Bring a medium pot of water to a boil and cook the noodles according to the package instructions. You want them to al dente, or the minimum amount of time suggested by the package.
Drain the noodles, rinse under cold water, and drain again, shaking well to remove the excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated and set aside.

For the stir-fry sauce:

In a small bowl, combine the soy sauce, oyster sauce, rice wine (or dry sherry) and honey. Whisk together and set aside.

For the pork:

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add pork in single layer and cook, without stirring, until browned, about 2 minutes. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 minutes longer.
Transfer to clean bowl.

Cook the stir-fry:

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom.
Add the ginger, garlic, scallions, celery (if using) and stir-fry until aromatic, about 30 seconds. Add the mushrooms (if using) and cook until softened.
Add the noodles and pork. Add the stir-fry sauce mixture and toss with tongs (or chopsticks) until the noodles are well coated with sauce. Transfer to a plate and serve.

Notes

Pork marinade recipe adapted from Cook's Country June/July 2017 "Simple Pork Fried Rice"

Lo Mein Recipe adapted from: "The Chinese Takeout Cookbook, Diane Kuan"

Nutrition