Roast Pork Lo Mein Recipes

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PORK LO MEIN



Pork Lo Mein image

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

1/2 lb pork boneless loin
2 cups fresh sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons finely chopped gingerroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed*, if desired

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

ROAST PORK LO MEIN RECIPE - (4.1/5)



Roast Pork Lo Mein Recipe - (4.1/5) image

Provided by PineyCook

Number Of Ingredients 12

12 ounces, thin dried Chinese egg noodles
2 tablespoons sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Steps:

  • Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

ROAST PORK LO MEIN



Roast Pork Lo Mein image

Provided by Diana Kuan

Categories     Wok     Pork     Stir-Fry     Dinner     Lunar New Year     Noodle     Dairy Free     Tree Nut Free

Yield serves 4 as part of a multicourse meal

Number Of Ingredients 13

12 ounces, thin dried Chinese egg noodles
2 tablespoons sesame oil
sauce
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Steps:

  • 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
  • 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
  • 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
  • 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

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.

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!

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

PORK LO MEIN



Pork Lo Mein image

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

1 tablespoon oil
1/2 large sweet onion, thinly sliced
1 cup carrot, shredded
1 red pepper, thinly sliced
1 cup broccoli, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
8 ounces pork roast, cooked
4 ounces spaghetti, broken in pieces and cooked (I used rice pasta)
1 (8 ounce) can water chestnuts, drained
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon gluten-free soy sauce

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.

ROASTED PORK LOIN



Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

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 AND VEGETABLE LO MEIN



Pork and Vegetable Lo Mein image

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

6 ounces uncooked thin spaghetti
1 tablespoon cornstarch
1-3/4 cups chicken broth
1/3 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1 pound pork tenderloin, halved lengthwise and thinly sliced
2 teaspoons sesame oil
1 medium onion, chopped
1 package (16 ounces) frozen broccoli, carrots and water chestnuts
1 cup frozen peas

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.

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How to cook pork lo mein stir fry?
Directions. Add the pork and stir-fry for 4 minutes. Toss in all of the vegetables; stir-fry until the vegetables are tender, about 3 minutes. Whisk the chicken broth, cornstarch, and soy sauce in a small bowl. Add this mixture to the wok and stir until the mixture boils and thickens. Transfer the lo mein to a serving bowl and serve with...
How do you cook a pork loin roast in a wok?
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.
How do you cook a pork loin with noodles?
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.
How do you fix sticky pork lo mein?
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.

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