Lo Mein With Pork Recipe

Cook the noodles according to package instructions until just al dente. If using dried, boil 4–6 minutes; if fresh, 1–2 minutes. Drain and rinse briefly under warm water to prevent sticking. Toss with 1 teaspoon neutral oil to keep separate. Set aside.

In a medium bowl, whisk together 4 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp sesame oil, 1 tsp sugar and 120 ml chicken or vegetable stock until sugar dissolves. Taste — sauce should be savory with a mild sweetness; adjust with up to 1 tsp more soy or a pinch more sugar if needed. Set aside.

Place the thinly sliced pork in a bowl. Add 1 tbs cornstarch, 1 tbs light soy sauce and 1 tsp Shaoxing wine. Mix thoroughly so each piece is coated. Let marinate 10–15 minutes while prepping vegetables; cornstarch helps keep the pork tender and creates a light sauce coating when cooked.

Cook the pork

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Working quickly, add the marinated pork in a single layer (do not overcrowd; cook in two batches if necessary). Stir-fry pork for 2–3 minutes until edges brown and center is just cooked through. Remove pork to a plate and reserve any fond and oil in the pan.

Wipe the wok if there is excessive burnt residue but leave a thin film of oil. Return the wok to high heat and add 2 tbs neutral oil. When hot, add minced garlic and ginger and stir-fry 10–15 seconds until fragrant — do not let brown.

Add sliced onion and julienned carrot. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Add the bok choy or Napa cabbage and cook 1–2 minutes until wilted but still bright. If using bean sprouts, add them now and toss for 30 seconds. Season vegetables with 1/2 tsp salt and 1/4 tsp pepper.

Return the cooked pork and any accumulated juices to the wok and toss with the vegetables to combine.

Pour the prepared sauce over the pork and vegetables. Bring to a simmer and let it reduce slightly, about 30–45 seconds.

Add the cooked noodles to the wok. Using tongs or two spatulas, gently toss and fold the noodles into the sauce, vegetables and pork so they are evenly coated. If the mixture seems dry, add up to 1–2 tbs additional stock or water to loosen. Continue tossing 1–2 minutes until noodles are heated through and sauce clings to everything.

Drizzle the 1/2 tsp toasted sesame oil over the noodles, add sliced scallions, and toss once more. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if needed.

Transfer to a serving platter and sprinkle with sesame seeds and chopped cilantro or extra scallions if using. Serve immediately.