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.
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 WITH PORK
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Cook noodles, according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.
Nutrition Facts : Calories 648 g, Fat 38 g, Fiber 6 g, Protein 21 g, SaturatedFat 6 g
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.
AUTHENTIC PORK LO MEIN - CHINESE
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
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
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
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
10-MINUTE PORK LO MEIN
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
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
My husband teases me about using him as the guinea pig in the kitchen. But he's always an eager participant whenever I present attractive, tasty meals like this at dinnertime.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, cook pork, carrots, onion and garlic over medium heat until pork is no longer pink; drain. , Break noodles into skillet, stir in seasoning packets. Stir in water and peas. Bring to a boil; reduce heat and simmer for about 6-8 minutes or until noodles and vegetables are tender, stirring several times. Add romaine; heat and stir until wilted.
Nutrition Facts : Calories 398 calories, Fat 20g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 570mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
PORK AND VEGETABLE LO MEIN
Traditional Asian flavors combine for a super supper that will please the whole family. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside., Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.
Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 1168mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 5g fiber), Protein 28g protein.
MY PORK LO MEIN
My combination of a few different Lo Mein recipes was too delicious not to share! Not to mention I wanted to record it somewhere so I wouldn't forget for next time... yum!! The meat & vege portions given are approximately what I have used and are all of course adaptable. You could sub minced pork for diced or even chicken / prawns... Also add more cornflour if you feel there is too much liquid.
Provided by Bondnz
Categories Pork
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the rice noodles as per packet instructions while cooking the rest of the dish.
- Gently saute onions, garlic, chilli, ginger and white pepper until onions are soft but not brown.
- Add pork mince & brown. Note: if you stir raw mince into the onions then flatten against the bottom of your wok or pan with the back of your cooking utensil & then kind of flip to brown both sides (instead of stirring continuously) the meat will cook in "clumps" leaving better texture & we think flavour at the end.
- Add celery, carrots & cabbage. Continue to brown for a further couple of minutes.
- Add stock, soy sauce, fish sauce & brown sugar. Cook until veges are about half done. Maybe 10mins or so.
- Meanwhile lightly beat eggs & pour into an oiled medium heated pan. Slowly cook until just brown, flip & once cooked slice & set aside. Prepare spring onions & combine with cooked egg.
- Add broccoli & red pepper to mince. Cook for another few minutes.
- Mix the cornflour & water together. Add to mince with the prepared rice noodles. I like to cook this all together for another few minutes to allow the noodles to heat through & soak up a bit of flavour. Just be careful not to overcook the veges.
- Mix in the egg & spring onion just before serving.
Nutrition Facts : Calories 929.8, Fat 45.3, SaturatedFat 14.9, Cholesterol 319.5, Sodium 1702.1, Carbohydrate 89.1, Fiber 7.8, Sugar 18.4, Protein 41.6
QUICK PORK LO MEIN
This colorful main dish with crispy snow peas and baby carrots is a favorite with Denise DuBois of Coral Springs, Florida. "It's quick, healthy and the variety is endless," she notes. "I sometimes use chicken, mushrooms, bean sprouts and cashews!" TIP: Denise sometimes serves her Lo Mein over rice or spaghetti.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside. , In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through., Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture.
Nutrition Facts : Calories 537 calories, Fat 20g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 795mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 4g fiber), Protein 42g protein.
SPICY PORK LO MEIN
This is something we make quite often at my house. My teenage sons love this! I usually double the recipe and triple the sauce. The great thing is you can make it as spicy as you would like...if you don't like it spicy, leave the chili puree out. I usually increase the chicken broth a little to cut the salt of the soy sauce. Cook time includes only 15 minutes of marinade time. Of course it will taste better if you marinate it longer.
Provided by FLYing4Me
Categories Spaghetti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl stir together soy sauce, sherry, garlic and lime peel; toss with pork. Marinate in fridge for at least 15 minutes or up to 8 hours.
- Cook noodles according to package directions. Rinse, drain and set aside.
- In deep skillet or wok heat sesame oil; add pork. Cook over med high heat; stirring occasionally until cooked through (4-6 min). Remove from heat.
- In small bowl whisk together all remaining ingredients (except onions). Stir into pork mixture. Add green onions; and cook until it comes to a boil (1-2 minutes).
- Add noodles. Toss gently and continue to cook until heated through and noodles start to brown (3-5 minutes).
Nutrition Facts : Calories 282.2, Fat 14.6, SaturatedFat 2.3, Cholesterol 24.6, Sodium 732.8, Carbohydrate 26.5, Fiber 2, Sugar 2.1, Protein 12.5
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- Bring a large pot of water to boil. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
- In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth. Add pork and toss to coat. Set aside to marinate for 10 minutes at room temperature.
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