Pork Or Chicken Lo Mein Recipe

Bring a large pot of salted water to a rolling boil. Cook the lo mein noodles according to package instructions until just al dente (usually 3–6 minutes). Drain and rinse briefly under warm water to stop cooking and toss with 1 tsp sesame oil to prevent sticking. Set aside.

In a bowl, whisk together 1 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp dark soy sauce (if using), 1 tbsp chicken or pork broth (or water), 1 tsp cornstarch, and 1 tsp granulated sugar until smooth. Taste and adjust seasoning — the sauce should be savory with a touch of sweetness. Reserve.

Slice 1 lb pork tenderloin or chicken thinly across the grain into bite-sized strips. Put the slices in a bowl and add 1 tbsp soy sauce, 1 tsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1 tsp vegetable oil, and 1/4 tsp white or black pepper. Mix thoroughly and let marinate for 10–20 minutes while prepping vegetables.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp of the vegetable oil and swirl to coat. Add the marinated meat in a single layer, spread out to sear without overcrowding. Stir-fry for 2–4 minutes until the meat is mostly cooked through and starting to brown. Remove the meat to a plate and keep warm. If using a smaller pan, do this in batches so the meat can sear rather than steam.

Using the same hot wok, add the remaining 1 tbsp vegetable oil. Add the minced garlic and ginger and stir-fry briefly (about 10–20 seconds) until fragrant but not burnt.

Add the sliced onion and julienned carrot. Stir-fry for 1–2 minutes until they begin to soften but still retain some bite.

Add the shredded bok choy or napa cabbage and the white parts of the scallions. Stir-fry 1–2 minutes until the greens begin to wilt. If using bean sprouts, add them now and toss for 30 seconds to a minute. The vegetables should be crisp-tender.

Return the cooked meat to the wok and toss with the vegetables to combine for about 30 seconds.

Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it evenly over the meat and vegetables. Stir constantly and toss to coat; the sauce will bubble and thicken slightly in 30–60 seconds.

Add the drained noodles to the wok. Using tongs or two spatulas, gently toss and fold the noodles with the saucy vegetables and meat until everything is evenly coated and heated through, about 1–2 minutes. If the noodles seem dry, add up to 1–2 tbsp warm water or broth to loosen the sauce.

Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed. Toss in the green parts of the scallions and remove from heat.

Divide the lo mein among plates or bowls. Garnish with toasted sesame seeds and a grind of black pepper. Serve immediately.