Stir Fried Lo Mein Noodles with Pork and Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Course
Main Course
Stir Fried Lo Mein Noodles with Pork and Vegetables
Description
This dish features fresh lo mein noodles boiled until just cooked, then rinsed to stop cooking and set aside. The pork is prepared by slicing thinly and treated with baking soda and water to tenderize, then rinsed and patted dry. It is marinated briefly in part of the sauce made from soy, oyster sauce, Chinese black vinegar, sesame oil, rice wine, fish sauce, sugar, and cornstarch for thickening.
In a hot wok or pan, aromatics like ginger, garlic, and scallion white parts are stir-fried briefly, followed by a mix of shredded vegetables cooked until slightly charred but still crisp. The seasoned pork is then cooked separately in a single layer for proper searing. Finally, the noodles and remaining sauce are combined, tossing everything together to coat with the glossy, balanced sauce with savory, tangy, and slightly sweet elements. The green tops of scallions finish the dish for freshness and crunch.
This meal offers a balanced combination of tender meat, coated noodles, and bright vegetables with layered Asian flavors, suited to a weekday dinner or an Asian-inspired feast.
Ingredients
- 1 lb. lo mein noodle fresh
- 1 lb. country-style boneless pork ribs or boneless loin chops
- 1 teaspoon baking soda
Sauce:
- 3 tablespoons sugar
- 3 tablespoons soy sauce 45ml
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese black vinegar or use balsamic
- 1 tablespoon sesame oil toasted
- 2 tablespoons Chinese rice wine shaoxing or dry sherry
- 1 tablespoon fish sauce 15ml
- 3 teaspoons cornstarch
Vegetables:
- 2 tablespoons grape seed oil or other neutral oil, divided
- 1 1/2 cups Chinese broccoli shredded or napa cabbage
- 1 cup carrot shredded
- 1 1/2 cups purple cabbage shredded
- 1 ginger peeled and minced
- 3 garlic minced, cloves
- 4 scallions white parts chopped in 1-inch pieces, green tops finely chopped
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.
User Reviews
Overall Rating
5
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