Pork Lo Mein (Cantonese Noodles)
User Reviews
5
-
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)
Description
Pork Lo Mein (Cantonese Noodles) features thin egg noodles cooked to al dente and stir-fried with slices of pork loin that have been marinated in soy sauce and cornstarch. Shredded carrots, scallion whites, and mung bean sprouts provide crispness and contrast to the tender pork and noodles.
The sauce is a mixture of dark soy sauce, rice wine, sesame oil, oyster sauce, garlic, and crushed red pepper, offering savory and lightly spicy notes. Stir-frying the ingredients in coconut oil combines all flavors while maintaining a pleasant texture.
This dish works well as a satisfying main course and can be served hot for lunch or dinner. The balance of tender meat, crisp vegetables, and flavorful sauce elevates simple ingredients into a rich noodle meal.
Ingredients
- 10 ounces egg noodles Hong Kong Noodles, long thin
- 1 pound pork loin
- 2 cups mung bean sprouts
- 1 1/2 cups carrot shredded
- 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
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
