Spicy Pork Lo Mein Recipes

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CANTONESE PAN FRIED NOODLES (PORK LO MEIN)



Cantonese Pan Fried Noodles (Pork Lo Mein) image

Cantonese Pan Fried Noodles (Pork Lo Mein) - Our pan fried noodles AKA pork lo mein recipe is savory, slightly spicy, and packed with flavor. Made with fresh veggies and stir fried pork, it's a light and healthy dish that's easy to make in only 30 minutes!

Provided by Sommer Collier

Categories     Main Course

Time 30m

Number Of Ingredients 13

10 ounces long thin egg noodles
1 pound pork loin
2 cups mung bean sprouts
1 1/2 cups shredded carrots
1 bunch scallions
1 tablespoons cornstarch
4 tablespoons dark soy sauce
1 1/2 tablespoons rice wine
1 1/2 tablespoons sesame oil
1 1/2 tablespoons oyster sauce
1-2 cloves garlic, (minced)
1/2 teaspoon crushed red pepper
2 1/2 tablespoons coconut oil (for cooking)

Steps:

  • Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
  • Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
  • Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
  • Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
  • Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.

Nutrition Facts : Calories 306 kcal, Carbohydrate 31 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 651 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

NO-PAIN LO MEIN



No-Pain Lo Mein image

Meal makers: Add a few simple sides to this one-pot meal and double the fun and the food on the table! Prepare store-bought egg or spring rolls (preferred brand Pagoda Cafe) with dishes of duck sauce and sweet hot mustard for dipping. Chill pieces of sliced melons and pineapple spears for a simple dessert. Fortune cookies and green tea are readily available in the Asian food aisle at the market and will add to the total effect of a weeknight fun Chinese supper for your family.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into matchstick-size pieces
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 cups (about 4 handfuls) fresh bean sprouts
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops

Steps:

  • Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

SPICY PORK LO MEIN



Spicy Pork Lo Mein image

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

2 tablespoons low sodium soy sauce
1 tablespoon dry sherry (optional)
1 tablespoon finely chopped garlic
1 teaspoon lime zest
1/2 lb pork tenderloin or 1/2 lb pork cutlet, cut into 1 inch strips
8 ounces uncooked dried flat wide chinese noodles, broken into 2 inch pieces (you can subsitute fettuccine, vermicelli or thin spaghetti)
2 teaspoons sesame oil
1/4 cup chicken broth
2 tablespoons soy sauce (low sodium)
2 tablespoons finely chopped cilantro
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons chili-garlic sauce
1 cup diagonally sliced 1 inch green onion

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

PORK AND EGG LO MEIN



Pork and Egg Lo Mein image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
6 ounces dried lo mein noodles, spaghetti or linguine
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
2 1/2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced

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.

Nutrition Facts : Calories 434 calorie, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 164 milligrams, Sodium 1466 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

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

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

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.

PORK LO-MEIN SOUP



Pork Lo-Mein Soup image

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

Provided by WiGal

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 cups water
1 teaspoon salt
1 cup fresh Chinese noodles
2 tablespoons sesame oil
1/2 lb pork loin, cut in 1-inch pieces
3 scallions, shredded
1 1/4 cups Chinese cabbage, shredded
4 cups chicken broth, hot
1/8 teaspoon salt
1/8 teaspoon pepper
soy sauce, to taste

Steps:

  • Bring water and salt to boil.
  • Add noodles and boil for 8 minutes.
  • Drain and set aside.
  • While noodles are cooking, put oil into pan and saute pork, scallion, and cabbage until pork is done.
  • Add pork mixture, noodles, salt, and pepper to chicken broth.
  • Add soy sauce.
  • Serve.

Nutrition Facts : Calories 225.6, Fat 16.2, SaturatedFat 4.1, Cholesterol 34, Sodium 1454.5, Carbohydrate 2.5, Fiber 0.6, Sugar 1.3, Protein 16.6

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