Pork Lo Mein Recipes

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 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

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.

PORK AND EGG LO MEIN

Steps:

• Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips. Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.

ROAST PORK LO MEIN

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

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.

20 MINUTE SKILLET PORK LO MEIN RECIPE

Steps:

• Cook pasta as directed on package; drain and set aside.
• While the pasta is cooking, cut the pork tenderloin into bite-sized pieces.
• Heat a large nonstick skillet pan over medium-high heat.
• Add pork and cook for 3 minutes, stirring frequently.
• Stir in the frozen vegetables, teriyaki sauce, and ginger.
• Continue to cook until it starts to boil, then reduce heat to medium-low, cover, and simmer for 3-5 minutes (or until the pork is no longer pink and the vegetables are tender).
• Stir in the cooked pasta and gently mix until the noodles are coated in the sauce.
• Cook for a few minutes or until everything is heated through.

PORK AND VEGETABLE LO MEIN (EASY AND DELICIOUS)

Steps:

• ***NOTE:I like to buy the coleslaw mix in the produce section.
• Already shredded--a real time saver.
• ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
• Heat 2 tbsp olive oil in a large skillet or wok.
• Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
• Remove this mixture from pan and keep warm.
• Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
• Add spaghetti to cooked veggies in the pan.
• Stir in soy sauce and add pork mixture back to the pan.
• Cook for 5 minutes or until heated through.
• (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).

QUICK PORK LO MEIN

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.

LO MEIN WITH PORK

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.

PORK AND VEGETABLE LO MEIN

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.

SLOW-COOKER PORK LO MEIN

Steps:

• Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
• Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.