Cantonese Pan Fried Noodles Pork Lo Mein Recipes

CANTONESE SOY SAUCE PAN-FRIED NOODLES

Steps:

• Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
• Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
• Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
• Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
• Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
• After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
• Plate and serve!

AUTHENTIC PORK LO MEIN - CHINESE

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.

PORK LO MEIN

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.