Roast Pork Lo Mein
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ½ lb Chinese barbeque pork, cut into small, bite-sized pieces
  • 12 oz thin dried egg noodles
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 green onions, cut into 2-inch pieces
  • 6 fresh shitake mushrooms, thinly sliced
Sauce:
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons oyster sauce
  • 1 ½ tablespoons Chinese rice wine or dry sherry
  • 1 ½ teaspoons honey
Instructions
  1. Bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles, rinse under cold water, and drain again. Return noodles to the pot, toss with the sesame oil and set aside.
  2. In a small bowl, combine all sauce ingredients. Set aside.
  3. Heat a wok or large skillet over medium high heat. Add the oil and swirl to coat the bottom. Add the garlic, ginger and green onions and stir fry for 30 seconds. Add the mushrooms and cook for 1-2 minutes or until softened.
  4. Add the noodles and pork. Pour in the sauce and toss with tongs or a fork until everything is incorporated. Transfer to a plate and serve.
Notes
Recipe source: The Chinese Takeout Cookbook
Recipe by Salu Salo Recipes at https://salu-salo.com/roast-pork-lo-mein/