Lo mein is such a tasty dish – meat and/or wok seared veggies, noodles, and a savory tasty sauce to bring it all together. It is also such a customizable dish because you can use whatever meat and veggies you have at home.
I used my short cut version of char siu here, which is quick and easy. If you have time to make the more involved one here, please do, but when it takes an extra day of marinating and longer cooking, so when I’m shorter on time I use a short cut version, which is also very tasty.
My regular grocery store has frozen lo mein noodles that are great. If you can find lo mein you want to use them. If you have an Asian market, get them there, but if not check your regular store too. They have a great chewy texture that works so well in this dish.
I used bamboo shoots, water chestnuts, carrots, snow peas, bok choy and mushrooms in this but you can also use any other veggie you like here. This sauce is a simple mix of Asian staples, but it is amazingly tasty. If you don’t have a wok, I highly recommend one. You can find the one I have on my favorites list. It improves the taste of dishes like this so much!
Roast Pork Lo Mein
Ingredients
For the sauce:
- 1 tbsp soy sauce
- 2 tsp dark soy sauce check my favorites page for link
- 1 tbsp oyster sauce
- 1 tbsp hot water
- 1/4 tsp sugar
- 1/2 tsp salt
- 1/8 tsp ground white pepper
- 1 tsp sesame oil
For the pork:
- 1 pork tenderloin
- 1 tbsp oil
- 1 tsp garlic powder
- 1 tbsp soy sauce
- char siu sauce check my favorites page for link
For the stir fry:
- 2 garlic cloves minced
- 1 carrot peeled and sliced
- 1 package snow peas strings removed
- 1 package mushrooms cleaned and sliced
- 1 can sliced water chestnuts drained
- 1 can bamboo shoots drained
- 3 cups cleaned and sliced bok choy
- 1 cup mung bean sprouts
- 3 scallions sliced into 2 inch pieces
- 14 oz lo mein noodles prepared according to package and rinsed in cold water to prevent sticking
- oil for cooking
Instructions
For the pork:
- For the pork – to make in my preferred method, combine the marinade ingredients other than the char siu sauce with the pork in a vacuum seal bag and sous vide for 3 hours at 150. When finished, heat the broiler on high, dry the pork and place on a baking sheet lined with foil. Spread a generous amount of char siu sauce over all of the pork and broil for a few minutes until some of the sauce chars onto the meat. Allow to cool slightly and slice. You can also cook your tenderloin on a grill or in the oven. Just don't over cook since you will be broiling later.
For the sauce:
- Combine ingredients in a bowl and set aside.
For the stir fry:
- Prep everything before you start to cook. Cook the noodles and cool under cold water or leave soaking in cold water to keep from sticking. Heat the wok on high and add a tbsp on oil. Stir fry each veggie briefly on very high heat to get some charred spots and to make them slightly tender. You don't want to over cook them. Add more oil to the pan if needed between items. Place each cooked veggie into a bowl and set aside until later.
- Once the veggies are all cooked including getting some char on the scallions, add a little more oil and add the bamboo and water chestnuts to the wok to heat them up. Add the pork and fry, stirring often, to heat everything. Add the noodles, and then the sauce, and stir fry everything. Add the veggies back in and toss it all together. Cook until hot. Serve with soy sauce and chili crisp on the side.