Skip the takeout! This classic Pork Lo Mein features tender strips of pork, chewy egg noodles, and crisp vegetables all tossed in a deeply savory and satisfying sauce. It's a one-pan wonder that comes together in under 30 minutes, perfect for a busy weeknight.
Aromatic Pork Lo Mein, perfectly spiced and quick to make for a soul-satisfying lunch.
This chinese_american dish is perfect for lunch. With 447.23 calories and 30.6g of protein per serving, it's a healthy option for your meal plan.
fat
2 cups napa cabbage (shredded)
1 cup snow peas (trimmed)
3 stalks scallions (greens and whites separated, thinly sliced)
1 tbsp dark soy sauce (for the sauce)
2 tbsp oyster sauce (for the sauce)
2 tbsp chicken broth (for the sauce, low sodium)
1 tsp toasted sesame oil (for the sauce)
1 tsp sugar (for the sauce)
0.25 tsp white pepper (for the sauce)
Instructions
1
Prepare Components (5 minutes)
In a medium bowl, combine the sliced pork with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Mix well and set aside to marinate.
In a small bowl, whisk together all the sauce ingredients: 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp chicken broth, 1 tsp toasted sesame oil, 1 tsp sugar, and 1/4 tsp white pepper. Set aside.
2
Cook Noodles (5-7 minutes)
Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until al dente (just tender with a slight bite).
Drain the noodles immediately and rinse with cold water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking.
3
Stir-Fry Pork (3-4 minutes)
Heat a large wok or skillet over high heat until it is very hot, almost smoking. Add 1 tbsp of vegetable oil and swirl to coat.
Carefully add the marinated pork in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry until it's browned and cooked through.
Remove the pork from the wok and set it aside on a plate.
4
Stir-Fry Vegetables (4-5 minutes)
Return the wok to high heat and add the remaining 2 tbsp of vegetable oil.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the julienned carrots and stir-fry for 2 minutes.
Add the shredded napa cabbage and snow peas. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
5
Combine and Serve (2 minutes)
Return the cooked pork to the wok with the vegetables.
Add the cooked noodles and pour the prepared sauce over everything.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles and pork are well-coated and heated through.
Stir in the green parts of the scallions, give it one final toss, and serve immediately.
