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Stir Fried Lo Mein Noodles with Pork and Vegetables
5 from 12 votes

Stir Fried Lo Mein Noodles with Pork and Vegetables

Stir Fried Lo Mein Noodles with Pork and Vegetables is a savory dish combining tender, fresh lo mein noodles, thinly sliced pork, and a variety of colorful vegetables including Chinese broccoli, carrots, and purple cabbage. The pork is tenderized with baking soda before cooking, then marinated lightly with sauce. Vegetables and aromatics are quickly stir-fried to maintain freshness and char.

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

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

    Cup of Yum
  1. Boil fresh Chinese lo mein noodles until just cooked, according to package directions. Drain and rinse under cold water. Set aside.
  2. Whisk all sauce ingredients together in bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.