Pork Lo Mein
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
410 kcal
-
Course
Main Course
-
Cuisine
Asian
Pork Lo Mein
Description
This Pork Lo Mein recipe begins by marinating pork tenderloin slices in soy sauce, chili oil, sugar, and cornstarch to tenderize and season the meat. The stir-fry sauce incorporates soy sauce, oyster sauce, water, minced ginger and garlic, toasted sesame oil, and ground ginger, delivering a layered savory flavor.
Lo mein noodles are boiled, rinsed, then combined with stir-fried vegetables such as snow peas, carrots, cabbage, and optionally canned or fresh bean sprouts. The pork is quickly cooked and everything is tossed together in a hot pan with the sauce, yielding a moist noodle dish where tender pork and crisp vegetables are coated in a gingery, garlicky sauce.
The dish can be served immediately as a main course and keeps well refrigerated for up to three days. Fresh bean sprouts are preferred but canned can be substituted if needed.
Ingredients
For the Pork
- 1 tbsp soy sauce
- 1 tsp Chili oil
- 1 tsp sugar
- 1 tsp cornstarch
- 1 lb pork tenderloin
For the Sauce
- 4 tbsp soy sauce
- 3 tbsp water
- 2 tbsp oyster sauce
- ½ tbsp ginger minced
- 2 tsp garlic minced
- 1 tsp sesame oil toasted
- ½ tsp ground ginger
For the Lo Mein
- 2 tbsp canola oil
- 1 lo mein noodles about 6 oz, dry package, or chow mein stir fry noodles
- 1 cup snow peas halved, or sugar snap peas
- 1 carrot large
- 1 cup cabbage cut into strips, raw
- 1 bean sprouts drained (optional, 14 oz can
- 2 green onions sliced, large
Instructions
- Mix the marinade ingredients together for the pork and stir in the sliced pork fillet. Set aside.
- Whisk together all of the sauce ingredients to make the stir fry sauce and set aside.
- Boil the noodles as per the package instructions. Strain and rinse with cold water, and set aside.
- Meanwhile, in a large skillet, frying pan or wok, heat 1 tablespoon of the canola oil over high heat. Add the snow peas, carrot and cabbage, and cook, stirring often until the carrot is becoming tender and the cabbage is starting to soften and color. Stir in the bean sprouts and cook for a further few minutes until they are tender, but still retain some crunch. This will take longer using fresh bean sprouts instead of canned (see note). Remove the vegetables from the pan and set aside.
- Heat the remaining 1 tablespoon of oil and cook the pork until just cooked through. This should only take a minute or two. Return the vegetables and stir in the noodles.
- Turn the heat down to medium and add the sauce, stirring until the noodles are well coated and glossy. Stir in the sliced green onions just before serving.
Notes
- Oyster sauce adds depth and can be found in Asian markets or online (Lee Kum See is recommended).
- If available, use fresh bean sprouts instead of canned for better texture.
- Leftovers should be refrigerated and consumed within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 1707mg | 71% |
| Potassium | 656mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2893IU | 58% |
| Vitamin C | 24mg | 27% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
