PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
PORK LO MEIN
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes less than the label directs. Drain.
- Meanwhile, heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over a high heat. Add the pork and cook, stirring occasionally, until cooked through, 3 to 4 minutes. Remove the pork to a plate and set aside.
- Add the remaining sesame oil to the wok. Add the cabbage, bell peppers, snow peas, garlic powder, chile paste and half of the scallions; cook, tossing every 20 seconds, until the vegetables are crisp-tender, 2 to 3 minutes total.
- Meanwhile, whisk together the soy sauce, stock and cornstarch in a small bowl. Add to the wok and stir until the mixture boils and thickens.
- Return the pork to the wok, add the noodles and toss with the vegetables and the sauce. Garnish with the sesame seeds and remaining scallions.
ROAST PORK LO MEIN
Our pork lo mein recipe is the real deal, made the same way we cooked it in our family's Chinese restaurant. Use Chinese BBQ pork from a restaurant/roast meat shop, or make your own with our recipe!
Provided by Bill
Categories Noodles
Time 1h
Number Of Ingredients 21
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!
PORK LO MEIN
Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
- In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
- In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
- In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.
Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg
LO MEIN PORK AND PEANUT NOODLES
An Asian-inspired noodle dish garnished with cilantro, peanuts and scallions! This recipe is from Weight Watchers - 4 points per 1 1/2 cups with 1/4 tsp. peanuts. You can substitute vermicelli or thin spaghetti in place of the lo mein noodles.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/2 tablespoons soy sauce, 1 teaspoons of ginger, and the sherry in a large bowl. Crush 1 of the garlic cloves through a garlic press. Spray a large nonstick skillet or wok with nonstick spray and set over high heat. Add the pork and stir-fry until cooked through, about 5 minutes. Transfer the pork to the soy sauce mixture; toss to coat and set aside.
- Start to cook the noodles according to package instructions. Meanwhile, to make the dressing: whisk together the broth, vinegar, brown sugar, peanut butter, curry paste, and the remaining 3 tablespoons soy sauce and 1/2 teaspoons ginger. Crush the remaining 2 garlic cloves through the press into the dressing. Drain the noodles and add them to the bowl with the pork, along with the bell pepper. Pour the dressing over and toss to coat.
- Divide the lo mein among 6 bowls. Garnish each service with zucchini, scallions, and cilantro. Sprinkle with the peanuts.
PORK LO MEIN
Had some left over pork and was planning on making pork chop suey, but we had rice for the last two nights so I decided to make pork lo mein, but none of the recipes on Zaar really fit the ingredients that I had so I came up with this which is a variation of a couple of recipes I found here. My daughter thought it was great. Hope you enjoy it.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat oil in a large skillet or wok.
- 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
- 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
- 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.
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