10 Minute Pork Lo Mein Recipes

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ROAST PORK LO MEIN



Roast Pork Lo Mein image

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

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hot water
1/4 teaspoon sugar
1/2 teaspoon salt ((or to taste))
1/8 teaspoon ground white pepper
1/2 teaspoon sesame oil
8 ounces Chinese roast pork (char siu) (julienned into strips)
1 clove garlic ((minced))
1/4 cup carrot ((julienned))
1/2 cup water chestnuts ((sliced))
1/2 cup canned bamboo shoots ((in strips or sliced into bite-sized pieces))
1/2 cup sliced mushrooms ((such as shiitake, oyster, button, or baby portobello) )
2 1/4 cups napa cabbage ((shredded))
2/3 cup snow peas ((ends trimmed with fibrous string removed))
1 1/2 cups mung bean sprouts ((optional))
14 ounces cooked lo mein noodles
1 1/2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
2 scallions ((julienned))

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!

10-MINUTE PORK LO MEIN



10-minute Pork Lo Mein image

Make and share this 10-minute Pork Lo Mein recipe from Food.com.

Provided by east coast nellie

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
3/4 lb pork tenderloin, cut into 1/8 inch strips
2 (3 ounce) packages pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, sliced into thin strips
1 cup broccoli floret
4 medium green onions, cut into 1 inch pieces
1 tablespoon fresh parsley, chopped or 2 teaspoons dried parsley
1 tablespoon soy sauce

Steps:

  • Heat skillet or wok over med-high heat; add oil and rotate skillet to coat.
  • Add pork and stir fry 5 min or until no longer pink.
  • Gently break apart noodles; add to skillet along with water, seasoning packet, and remaining ingredients.
  • Heat to boiling; boil 3-4 minutes, stirring occasionally until noodles are softened.
  • Diet exchanges: 2 starch, 3 lean meat, 1/2 fat.

Nutrition Facts : Calories 154.2, Fat 6.6, SaturatedFat 1.5, Cholesterol 55.3, Sodium 307.2, Carbohydrate 4.1, Fiber 1.1, Sugar 1.7, Protein 19.2

PORK LO MEIN



Pork Lo Mein image

Provided by Stuart O'Keeffe

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

8 ounces dried udon noodles
2 tablespoons sesame oil
3/4 pound boneless pork chops, thinly sliced
2 cups shredded cabbage
1 red bell pepper, seeded and sliced
8 ounces snow peas, trimmed
1 teaspoon garlic powder
1 tablespoon Asian chile paste, such as sambal oelek
6 scallions, sliced
1 cup low-sodium chicken stock
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
Sesame seeds, for sprinkling

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.

PORK LO MEIN



Pork Lo Mein image

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

1 (8 ounce) package linguine
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon white sugar
½ teaspoon sesame oil
2 tablespoons canola oil
2 cups snap peas
1 small sweet onion, chopped
1 (12 ounce) pork tenderloin, cut into thin strips
1 (8 ounce) package sliced white mushrooms
1 red bell pepper, chopped
1 clove garlic, chopped
½ teaspoon chopped fresh ginger, or to taste
2 cloves garlic, chopped
3 green onions, sliced

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

PORK LO MEIN



Pork Lo Mein image

The trick to this recipe is "drying out" the noodles, more work but makes a big difference in the finished recipe. You don't have to dry the noodles if you don't want to. This recipe is for a large amount because I freeze some for a later meal. Please feel free to downsize your servings. The amount of servings and cook time are approximate depending on how big of a batch you make.

Provided by Mainely Debbie

Categories     Spaghetti

Time 3h30m

Yield 24-36 serving(s)

Number Of Ingredients 11

4 lbs cooked spaghetti
2 cups soy sauce
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup oyster sauce
3 lbs pork loin
1 large Spanish onion, chopped
2 lbs fresh sliced mushrooms
1 lb shredded carrot
2 lbs fresh bean sprouts
3 teaspoons ginger-garlic paste

Steps:

  • Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.
  • Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it "drys out", you will see the difference. Continue until all the pasta has been dryed out.
  • Stir fry the pork loin that has been sliced into strips in vegetable oil,.
  • remove and set aside. Use your favorite teriyaki recipe for the pork.
  • Stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the Asian dept. of grocery store until soft.
  • Add the rest of the vegetables mixing well and cook for about 2 minutes.
  • Add vegetables and pork to spaghetti mix and mix together well making sure everything is evenly distributed.
  • Great for OAMC.
  • Enjoy.

AUTHENTIC PORK LO MEIN - CHINESE



Authentic Pork Lo Mein - Chinese image

My friends mom is Chinese and living in Hong Kong, and she sent my friend this family recipe, at my request, because I couldn't find a good one on the internet, and I asked him if his mom had a special recipe. If you love Lo Mein and want to make an authentic Chinese recipe for it, then this is it! You can find the noodles in your neighborhood Asian Market and maybe in the International section of your local supermarket. If you can't find fresh (chinese) noodles, then use the dry noodles. Rice wine should not be confused with sake, although sake is certainly rice wine. The two are made very differently, and the recipe below is for rice wine NOT Sake. You may substitute Mirin, which is a Japanese sweet cooking wine. You can change this up and make Shrimp, Chicken, or Beef Lo Mein by using either fresh whole shrimp, fresh chicken pieces or beef strips in place of the tenderloin. Cooking time includes marinating time. To poster Chef #868046, I am not sure what you mean when you say this isn't "authentic", because in my eyes it definately is. Furthermore, if you knew green peppers weren't "authentic" then why did you put them in your dish? Also, if you thought this recipe wasn't "authentic", and knew what the ingredients were supposed to be, why did you bother to make my recipe? I would have asked you in an email, but your not accepting mail, and since you just joined yesterday and this was your first review, I am assuming your not really interested in what I have to say anyway :) But I feel better after having said it, and with that said, those that try it, I hope you enjoy it as much as I do!!!

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 24

1/2 lb fresh pork tenderloin
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice wine
1 tablespoon fresh ginger (cut very fine)
5 -6 large mixed mushrooms
1/2 cup bamboo shoot
1 red bell peppers or 1 carrot
1 small onion, cut in wedges
2 green onions, shredded
1 medium zucchini or 1 medium celery, cut in 1-inch strips
4 teaspoons cornstarch
1 cup chicken broth
2 tablespoons oyster sauce
2 garlic cloves, crushed
1/4 teaspoon ginger
4 tablespoons peanut oil
1 lb fresh Chinese egg noodles
2 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons oyster sauce or 2 tablespoons soy sauce
1 1/2 tablespoons soy sauce
1 1/2 teaspoons rice vinegar

Steps:

  • Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
  • Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
  • Parboil noodles for 3 minutes. Rinse and drain.
  • Bring another pot of water to boil, and keep hot.
  • Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
  • Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
  • Add 2 T. oil, and stir fry pork until done.
  • Add sauce mixture. Stir until thickened.
  • Add the vegetables. Stir until well mixed.
  • Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
  • Put back in pot, and add seasonings to noodles .
  • Serve meat and vegetables over noodles.

Nutrition Facts : Calories 1588.4, Fat 63, SaturatedFat 12.2, Cholesterol 265.3, Sodium 2403, Carbohydrate 191.9, Fiber 12, Sugar 15, Protein 64.1

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