Stir Fried Lo Mein Noodles with Pork and Vegetables

Name: Stir Fried Lo Mein Noodles with Pork and Vegetables
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 lb. 450g fresh lo mein noodles; 1 lb. 450g country-style boneless pork ribs or boneless loin chops; 1 teaspoon 3g baking soda; 3 tablespoons 40g sugar; 3 tablespoons 45ml soy sauce; 3 tablespoons 45ml oyster sauce; 2 tablespoons 30ml Chinese black vinegar (or use balsamic); 1 tablespoon 15ml toasted sesame oil; 2 tablespoons 30ml chinese rice wine (shaoxing) or dry sherry; 1 tablespoon 15ml fish sauce; 3 teaspoons 10g cornstarch; 2 tablespoons 30ml grape seed or other neutral oil, divided; 1 1/2 cups 5 ounces, 150g shredded Chinese broccoli or napa cabbage; 1 cup 2.5 ounces, 75g shredded carrots; 1 1/2 cups 5 ounces, 150g shredded purple cabbage; 1 3-inch knob fresh ginger, peeled and minced (about 2 tablespoons; 12g); 3 garlic cloves; 4 scallions

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Course
Main Course
Cuisine
Asian, Chinese, American

Stir Fried Lo Mein Noodles with Pork and Vegetables

Yosef Browning

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This fast and delicious pork lo mein is loaded with noodles, meat, and plenty of vegetables—a complete meal in one wok (or skillet). And it's so pretty!

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Ingredients

1 lb. 450g fresh lo mein noodles
1 lb. 450g country-style boneless pork ribs or boneless loin chops
1 teaspoon 3g baking soda

Sauce:

3 tablespoons 40g sugar
3 tablespoons 45ml soy sauce
3 tablespoons 45ml oyster sauce
2 tablespoons 30ml Chinese black vinegar (or use balsamic)
1 tablespoon 15ml toasted sesame oil
2 tablespoons 30ml chinese rice wine (shaoxing) or dry sherry
1 tablespoon 15ml fish sauce
3 teaspoons 10g cornstarch

Vegetables:

2 tablespoons 30ml grape seed or other neutral oil, divided
1 1/2 cups 5 ounces, 150g shredded Chinese broccoli or napa cabbage
1 cup 2.5 ounces, 75g shredded carrots
1 1/2 cups 5 ounces, 150g shredded purple cabbage
1 3-inch knob fresh ginger, peeled and minced (about 2 tablespoons; 12g)
3 garlic cloves minced
4 scallions white parts chopped in 1-inch pieces, green tops finely chopped

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Instructions

Boil fresh Chinese lo mein noodles until just cooked, according to package directions. Drain and rinse under cold water. Set aside.
Whisk all sauce ingredients together in bowl. Set aside.
Trim pork of excess fat and cut into thin strips (about 1/4 inch wide by 2 inches long). In a bowl, combine baking soda and 1/2 cup cold water. Add pork, stir and let sit at room temperature for 15 minutes. Rinse pork in cold water. Drain well and pat dry with paper towels. Add pork back to the rinsed and dried bowl. Stir in 2 tablespoons of the sauce and mix well.
Heat 1 tablespoon oil in a large (12 inch) cast iron pan or wok on medium-high heat. Add the ginger, garlic and white scallions bottoms and stir-fry for 30 seconds. Add cabbage, Chinese broccoli, if using, and carrots. Cook until vegetables are charred in spots and just softened, 3-5 minutes. Remove to a plate.
Add the last tablespoon oil. Make sure pan is hot and add pork in a single layer. spreading it out as much as possible. Let pork sear on one side until crisp and brown, 2-3 minutes. Stir and cook another minute, until just cooked through. Add the sauce. Stir in the vegetables and noodles and toss well to combine. Sprinkle over scallion greens and serve immediately.