PORK LO MEIN RECIPE EASY RECIPES

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ROAST PORK LO MEIN RECIPE | EPICURIOUS



Roast Pork Lo Mein Recipe | Epicurious image

Lo mein is a noodle dish that often is confused with chow mein, and many Chinese restaurants further the confusion by using the two names interchangeably. The dishes are similar, both featuring noodles mixed with stir-fried meat and vegetables and a savory sauce. But whereas chow mein refers to parboiled and stir-fried noodles, lo mein refers to noodles that are fully cooked separately and quickly tossed with sauce in the wok. The roast pork in this recipe is char siu, the same gorgeous reddish-brown pork often displayed and sold in Chinatown shop windows. Instead of buying the pork ready-made, you can also roast your own at home. For the egg noodles, you can use any that are thin and round; spaghetti will also work.

Provided by Diana Kuan

Yield serves 4 as part of a multicourse meal

Number Of Ingredients 12

12 ounces, thin dried Chinese egg noodles
2 tablespoons sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Steps:

  • 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
  • 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
  • 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
  • 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

EASY LO MEIN RECIPE | RECIPE - RACHAEL RAY SHOW



Easy Lo Mein Recipe | Recipe - Rachael Ray Show image

Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.

Provided by Rachael Ray

Number Of Ingredients 32

½ cup bone broth (stock or vegetable broth)
About 2 tablespoons dark soy sauce (Rach's go-to is Pearl River)
About 1 tablespoon light soy sauce (Rach's go-to is Pearl River)
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar or superfine sugar
1 teaspoon chili garlic sauce or hot sauce of choice
1 to 1 ½ inches peeled ginger
grated or minced
2 cloves garlic
grated or minced
3 tablespoons neutral oil
½ pound mushrooms
such as hen-of-the-woods
shitake or white
sliced
12 ounces fresh spaghetti or linguini or Chinese egg noodles
2 teaspoons sesame oil
1 sweet/bell pepper
quartered lengthwise
seeded and sliced
1 large carrot
julienne sliced or matchsticks
2 cups cabbage
thinly sliced
1 cup bean sprouts
1 bunch scallions
sliced on slight bias
whites and greens separated
1 ½ to 2 cups cooked protein
Toasted sesame seeds
for garnish

Steps:

  • For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
  • For the lo mein, bring a large pot of water to boil for pasta
  • Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
  • Drop noodles or pasta into pot, cook about 3 minutes
  • Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
  • Drain pasta, add to vegetables, and add sauce and cooked protein
  • Toss to combine and serve topped with scallion tops and sesame seeds

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