Pork Lomein

Pork Lo Mein’s a well-liked Chinese plate showin’ off a tasty blend of flavors, textures, and stuff. This stir-fried noodle thing’s a standard in Chinese-American joints and people dig its savory taste and how you can switch it up easy.

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Its main deal is tender pork pieces gettin marinated then stir-fried so they caramelize all nice. The pork mixes with stir-fried veggies – usually bell peppers, carrots onions, mushrooms, snow peas – addin’ color and crunch and vitamins and those textures from the cracklin’ veggies and soft noodles with salty pork makes for a party in your mouth.

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I like how it’s got a little sweet and salty thing goin on from the sauce. You can spice it up or tone it down however you want. Pork Lo Mein’s simple but packs a flavor punch, makin’ it a go-to takeout order folks never get sick of. Easy to whip up at home too. Just throw together some veg, pork, noodles and you’re set.

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Pork Lomein

Luis Kitchens

Pork Lo Mein is a well-liked Chinese-American food with stir-fried noodles, soft pork that's been marinating, and a mix of vibrant veggies including bell peppers and carrots. People love it cause of how it combines different textures and tastes. The noodles soak up a tasty sauce made with soy sauce and sesame oil and stuff. You can switch up the meat or spices so it's versatile, which is cool. With all the different colors and flavors it's a good-looking plate of food that really captures the spirit of Chinese cooking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 6

Ingredients

  

1x2x3x

• Shitake Mushrooms
• Green onion
• Garlic
• Onion
• Oil
• 300 gm Chinese Cabbage
• 100 gm Bell Pepper
• 100 gm Carrots
• 1 pack Egg Noodles
• Ginger
• 1 tbsp Oyster sauce
• 1 tbsp Soy Sauce
• 2 tbsp Chinese Cooking Wine
• 1 tbsp Dark Soy (optional)
• 1 tbsp Sesame Oil
• Salt and Pepper to taste
• 1 lb Pork Shoulder
• 1 tbsp Sugar

Instructions

 

Pork preparation-

• Marinate the Pork: Separate marinade not mentioned above

  Boil the pork until tender and marinate( Optional )

  To get that pork perfectly flavored, you'll wanna start by boiling the meat until it's nice and tender. Once it's cooked through, go ahead and cut it into strips or chunks – whatever shape youre feeling and

  now for the fun part – the marinade! Just add soy sauce and rice wine, but I like to kick things up a notch by adding in some minced garlic ginger, and black pepper. Start with a couple tablespoons each of the soy and rice wine per pound of pork. Throw in a pinch of salt too. If you're feeling fancy, splash in a little oyster sauce to add some richness.

  Mix all those tasty flavors up in a bowl, then drop your pork in and coat thoroughly. Let it hang out for at least 15-30 minutes but you could even cover it and stick it in the fridge overnight if you wanted maximum flavor infusion. The longer the better! Once it's good and marinated, the pork will be bursting with delicious Asian zing. Then just cook it however you want and enjoy
  

Preparing Vegetables

• Preparing the vegetables for Pork Lo Mein involves slicing and chopping them into thin, uniform pieces that will cook quickly and evenly in the stir-fry. Here are some common vegetables used in Pork Lo Mein and how to cut them:

  1. Bell Peppers:

  Wash and dry the peppers. Cut off the tops and remove the seeds. Slice the peppers into thin strips or julienne them.

  2. Carrots:

  Peel the carrot, and create thin matchstick-like pieces.

  Chinese cabbage, often referred to as Napa cabbage, is a versatile and widely used vegetable in many Asian dishes. Here's how to cut Chinese cabbage
  

Choose a Good Cabbage:

• Pickin' a good Chinese cabbage ain't too tricky. Just make sure it's got some heft to it and the leaves look crisp and fresh, nice pale green without too much wiltin or yellowin'. First up, gently peel off them tired old outer leaves that're all beat up or yellow and chuck em.

  Next, cut that sucker in half lengthwise through the core so it lays flat.

  Now you got a good look at that thick ol' core. Take your knife and slice a V shape notch around it on both halves so you can lift it out easy as pie and

  with the core gone slice up the cabbage however you need for your recipe. Real thin strips or bite sized pieces for stir fry or soup. Even thinner shreds for salad or kimchi.

  Its that simple to prep Chinese cabbage like a pro. The most important thing is startin' with a good, fresh, heavy head. The rest is just a few easy steps and you're ready to cook.

Mushrooms

• Boil Shitake until cooked or tender and slice thin or julienned

  Button Mushroom is easy and quick to prepare
  

Garlic and Ginger

• Mince the garlic and ginger finely. You can use a knife or a grater for the ginger.
  

Onions

• Peel the onion.

  Slice it vertically into thin, half-moon-shaped pieces.

Lo mein sauce

• First, you'll want to mix together some cornstarch and chicken or veggie broth in a small bowl until the cornstarch dissolves completely. The cornstarch thickens up the sauce.

  In another bowl, stir together soy sauce, oyster sauce sesame oil, sugar, and white pepper. Keep mixing until the sugar melts.

  Next, pour that cornstarch and broth mixture from the first bowl into the sauce bowl and give it a good stir so everything combines nicely and

  now comes the important part – taste the sauce! don't hesitate to add sugar to enhance sweetness.

Saute pork

• First, you gotta get your pan screaming hot. I'm talking rippin' hot – the kind of heat that makes you wanna stand back. Once it's ready to go, add about a tablespoon or two of vegetable oil and swirl it around to coat the bottom and

  now toss your pork strips in there, but dont overcrowd the pan. You'll probably need to cook it in batches. Let that pork sit for a minute or two without messing with it so it can get a nice sear. After you've got some color on there start stirring and flipping the pork with tongs or a spatula. Keep at it for another couple minutes until the pork's cooked through with a little crispy bite to it. How long it takes depends on how thick your strips are.

  Just keep an eye on it and pull it off the heat when its looking good to you. Easy peasy pork stir fry. Grab a beer and enjoy, my friend.

Adding Vegetables

• Here's how I usually make a tasty stir-fry with vegetables and pork.

  First, get your wok or big skillet raging hot on the stove top and add a little veggie oil so things don't stick. Once the oil's shimmering, throw in some minced garlic and ginger and stir it around quickly until you can really smell their flavors, just 30 seconds or so.

  Then start adding the veggies starting with the ones that take longer like carrots. Let those cook for a minute or two before adding quicker-cooking things like bell peppers and mushrooms and keep stirring everything around as you go.

  After the veggies have cooked drizzle your stir-fry sauce over them. This adds nice flavor and helps cook the veggies until theyre tender but still have some crunch. Give it another minute or so.

  When the veggies are looking good, add the pork back to the wok so it can heat up again. Throw in the cooked noodles too and really combine everything together. Add more of that yummy sauce we talked about earlier and stir fry for a couple more minutes so it's all heated through.

  Before you serve it up, taste the stir fry and tweak the flavors if you need to adding a little salt, pepper or extra soy sauce.

  Finally, sprinkle the green sliced scallion pieces on top for a pop of freshness and color.

  Then dig in to this super tasty veggie and pork stir-fry!

Keyword Lomein, Pork Lomein recipe’s, stir fried noodles

Tried this recipe?Let us know how it was!

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