I am still on my quest to find a way to make something at home that tastes similar to the take-out I used to get from my favorite restaurant. This is not an easy quest, but I am bound and determined to get it right.
This was a really, really good attempt. While not exactly what my mouth remembers, it did earn a thumbs up from the entire family. Since this rarely happens with any recipe, I'm calling it a success and stashing this recipe away for later use.
The best part of this was that it used leftover pork tenderloin from the previous night's Asian Barbecue Pork. Using leftovers made this a very quick to make lunch and was on the table in no time.
Also, I was able to find all of these items in the Asian section of our local grocery store.
Pork Lo Mein
10 ounces, dried Chinese Lo Mein egg noodles (looks a lot like spaghetti, but it's not)
2 tbls. sesame oil
3 tbls. soy sauce
1 1/2 tbls. oyster sauce
1 1/2 tbls. Chinese rice wine or dry sherry
1 1/2 tbls. honey
1 tbls. peanut or vegetable oil
1 1/2 tsp. minced garlic
1 tsp. minced or grated fresh ginger
3 green onions, chopped
1/2 cup julienned/shredded carrots
1/2 cup frenched green beans
1/2 poundasian barbecued pork, or other leftover cooked pork, cut into small, bite-sized pieces
Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions.
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.
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 carrots and green beans. Cook 2-3 minutes or until crisp tender. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds.
4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.
Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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