PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
- Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
PORK LO MEIN
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes less than the label directs. Drain.
- Meanwhile, heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over a high heat. Add the pork and cook, stirring occasionally, until cooked through, 3 to 4 minutes. Remove the pork to a plate and set aside.
- Add the remaining sesame oil to the wok. Add the cabbage, bell peppers, snow peas, garlic powder, chile paste and half of the scallions; cook, tossing every 20 seconds, until the vegetables are crisp-tender, 2 to 3 minutes total.
- Meanwhile, whisk together the soy sauce, stock and cornstarch in a small bowl. Add to the wok and stir until the mixture boils and thickens.
- Return the pork to the wok, add the noodles and toss with the vegetables and the sauce. Garnish with the sesame seeds and remaining scallions.
ROAST PORK LO MEIN
Our pork lo mein recipe is the real deal, made the same way we cooked it in our family's Chinese restaurant. Use Chinese BBQ pork from a restaurant/roast meat shop, or make your own with our recipe!
Provided by Bill
Categories Noodles
Time 1h
Number Of Ingredients 21
Steps:
- Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
- Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
- Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
- Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
- Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
- Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
- Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
- Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
- Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!
PORK AND VEGETABLE LO MEIN
Traditional Asian flavors combine for a super supper that will please the whole family. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside., Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.
Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 1168mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 5g fiber), Protein 28g protein.
PORK LO MEIN
Had some left over pork and was planning on making pork chop suey, but we had rice for the last two nights so I decided to make pork lo mein, but none of the recipes on Zaar really fit the ingredients that I had so I came up with this which is a variation of a couple of recipes I found here. My daughter thought it was great. Hope you enjoy it.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat oil in a large skillet or wok.
- 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
- 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
- 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.
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- Bring a large pot of salted water to a boil and add the noodles. Cook until al dente. Reserve 3 tablespoon of the pasta water, then drain and rinse the noodles in cold water.
- Meanwhile, in a small bowl, combine the soy sauce and the oyster sauce. Place the pork in another bowl. Stir one tablespoon of the soy sauce mixture into the pork.
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