Spicy Pork Lo Mein Recipes

CANTONESE PAN FRIED NOODLES (PORK LO MEIN)

Steps:

• Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
• Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
• Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
• Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
• Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.

ROAST PORK LO MEIN

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!

SPICY PORK LO MEIN

Steps:

• In a medium bowl stir together soy sauce, sherry, garlic and lime peel; toss with pork. Marinate in fridge for at least 15 minutes or up to 8 hours.
• Cook noodles according to package directions. Rinse, drain and set aside.
• In deep skillet or wok heat sesame oil; add pork. Cook over med high heat; stirring occasionally until cooked through (4-6 min). Remove from heat.
• In small bowl whisk together all remaining ingredients (except onions). Stir into pork mixture. Add green onions; and cook until it comes to a boil (1-2 minutes).
• Add noodles. Toss gently and continue to cook until heated through and noodles start to brown (3-5 minutes).

PORK LO MEIN

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.