Roast Pork Lo Mein
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Chinese-American Fussion
Roast Pork Lo Mein
Description
Roast Pork Lo Mein is a stir-fried noodle dish featuring char siu (Chinese roast pork) as the protein. Julienne-cut pork and a colorful mix of carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and mung bean sprouts are quickly cooked in oil and garlic, then combined with noodles and a mixed soy-based sauce. The sauce blends light and dark soy sauce, oyster sauce, sesame oil, and seasonings, providing a rich, balanced taste. Stir-frying at high heat retains vegetable crunch and enhances the pork's caramelized edges.
The noodles, whether fresh or pre-cooked lo mein, absorb the sauce while maintaining a slightly chewy texture. The inclusion of Shaoxing wine adds subtle aroma and flavor complexity. This dish can be served as a main course, offering a mix of textures from the juicy pork to crisp vegetables, making it a versatile choice for lunch or dinner.
To prepare, the sauce is made first and set aside, then vegetables and pork are stir-fried in quick succession, finishing with noodles and scallions. Using pre-cooked noodles requires rinsing under hot water to loosen strands, while uncooked noodles are boiled to al dente. The recipe allows flexibility in vegetable choice and noodle preparation.
Ingredients
For the sauce mixture:
- 1 tablespoon soy sauce light
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon water hot
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
For the rest of the dish:
- 8 ounces char siu pork julienned into strips, Chinese roast pork
- 1 clove garlic (minced)
- 1/4 cup carrot (julienned)
- 1/2 cup water chestnut sliced
- 1/2 cup bamboo shoot in strips or sliced into bite-sized pieces, canned
- 1/2 cup mushroom such as shiitake, oyster, button, or baby portobello, sliced
- 2 1/4 cups Napa cabbage (shredded)
- 2/3 cup snow peas (ends trimmed with fibrous string removed)
- 1 1/2 cups mung bean sprouts (optional)
- 14 ounces lo mein noodles you can use fresh uncooked noodles, but they need to be boiled according to the package instructions first, cooked
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 2 scallions (julienned)
Instructions
- Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
- Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
- Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
- Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
- Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
- Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
- Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
- Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
- Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!
User Reviews
Overall Rating
4.9
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