Pork Lo Mein - Chinese Stir Fried Noodles - Recipe

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PORK LO MEIN - CHINESE STIR
FRIED NOODLES

1/2 lb. fresh pork butter (can use butterfly chops)

MEAT MARINADE:

2 tsp. cornstarch
1 tsp. sugar
1 tsp. soy sauce
1 tsp. cooking wine

VEGETABLES:

1 tbsp. fresh ginger (cut very fine)
5 or 6 lg. mushrooms
1/2 c. bamboo shoots
1 red bell pepper or carrot
1 sm. onion, cut in wedges
2 green onion, shredded
1 med. zucchini or celery, cut in 1" strips

SAUCE MIXTURE:

4 tsp. cornstarch
1 c. chicken broth
2 tbsp. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp. ginger
4 tbsp. peanut oil

SEASONING FOR NOODLES:

1 lb. fresh egg noodles
2 tbsp. oil (peanut)
1 tbsp. sesame oil
2 tbsp. oyster oil or soy sauce
1 1/2 tbsp. soy sauce
1 1/2 tsp. vinegar

Cut pork into thin strips. Mix with meat marinade for 1/2 hour. Slice mushrooms, bamboo shoots (can use cabbage here), red pepper and zucchini into thin strips. Mix sauce. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot.

COOKING: Heat 2 tablespoons oil in wok. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 teaspoon of sugar; set aside. Add 2 tablespoons oil and stir fry pork until done. Add sauce mixture. Stir until thickened; add the vegetables. Stir until well mixed.

Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot, add noodle servings. Serve meat and vegetables over noodles. (You can serve over rice.)

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recipe reviews
Pork Lo Mein - Chinese Stir Fried Noodles

· Apr 17 · #32883

Jonna Austin (Texas) says:

Do NOT use the 4 tbsp. oil in the sauce; you do not need it. Otherwise a flavorful dish. We had pan-fried noodles instead of the noodles suggested; next time I will try the noodles as the recipe is written. I used pork chops for the meat and it worked very well. Had it with szechuan green beans; it was a hit.

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