Roast Pork Lo Mein

Savor the rich flavors of tender Chinese barbecue pork tossed with silky egg noodles, fresh shiitake mushrooms, and a hint of garlic and ginger for a quick, satisfying meal.

Course Main Course

Cuisine Chinese

Keyword lo mein, noodles, pork, quick meal, stir fry

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 570kcal

Author Liza Agbanlog

Ingredients

1/2 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

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.
In a small bowl, combine all sauce ingredients. Set aside.
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.
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

Nutrition