Pork Lo Mein (Cantonese Noodles)

Name: Pork Lo Mein (Cantonese Noodles)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 10 ounces long thin egg noodles; 1 pound pork loin; 2 cups mung bean sprouts; 1 1/2 cups shredded carrots; 1 bunch scallions; 1 tablespoons cornstarch; 4 tablespoons dark soy sauce; 1 1/2 tablespoons rice wine; 1 1/2 tablespoons sesame oil; 1 1/2 tablespoons oyster sauce; 1-2 cloves garlic; 1/2 teaspoon crushed red pepper; 2 1/2 tablespoons coconut oil

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5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
306 kcal
Course
Main Course
Cuisine
Asian

Pork Lo Mein (Cantonese Noodles)

Gael Hudson

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Cantonese Pan Fried Noodles (Pork Lo Mein) - Our pan fried noodles recipe is savory, slightly spicy, and packed with flavor. Made with fresh veggies and stir fried pork, it's a light and healthy dish that's easy to make in only 30 minutes!

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Ingredients

Servings

10 ounces long thin egg noodles Hong Kong Noodles
1 pound pork loin
2 cups mung bean sprouts
1 1/2 cups shredded carrots
1 bunch scallions
1 tablespoons cornstarch
4 tablespoons dark soy sauce divided
1 1/2 tablespoons rice wine
1 1/2 tablespoons sesame oil
1 1/2 tablespoons oyster sauce
1-2 cloves garlic, minced
1/2 teaspoon crushed red pepper
2 1/2 tablespoons coconut oil for cooking

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Instructions

Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.

Nutrition Information

Show Details

Calories 306kcal (15%) Carbohydrates 31g (10%) Protein 20g (40%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 65mg (22%) Sodium 651mg (27%) Potassium 441mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4100IU (82%) Vitamin C 5.5mg (6%) Calcium 31mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 306 kcal

% Daily Value*

Calories	306kcal	15%
Carbohydrates	31g	10%
Protein	20g	40%
Fat	11g	17%
Saturated Fat	5g	25%
Cholesterol	65mg	22%
Sodium	651mg	27%
Potassium	441mg	9%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	4100IU	82%
Vitamin C	5.5mg	6%
Calcium	31mg	3%
Iron	1.5mg	8%