Pork Lo Mein
You can use store-bought barbecued pork for this stir-fry, but feel free to experiment with chicken, seafood, or tofu.
Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 tsp. salt
- 1⁄2 lb. fresh lo mein noodles
- 3⁄4 cup chicken broth
- 2 Tbsp. oyster sauce
- 1 Tbsp. dark soy sauce
- 1 tsp. granulated sugar
- 2 Tbsp. peanut oil
- 2 cloves garlic, peeled and chopped
- 2 thin slices ginger, chopped
- 1 cup chopped carrots
- 1 cup julienned red bell pepper
- 1⁄2 lb. barbecued pork, sliced
- 1 Tbsp. light soy sauce
- 2 scallions, quartered
- 1 tsp. sesame oil
- In a large pot, bring 2 quarts water to a boil with salt. Add noodles and cook for 2 to 3 minutes until firm but tender. Drain the noodles.
- In a small bowl, combine chicken broth, oyster sauce, dark soy sauce, and sugar. Set aside.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add garlic and ginger. Stir-fry for 10 seconds. Add carrots and stir-fry for 1 minute, then add bell pepper. Stir-fry for 1 minute or until vegetables are tender but still crisp.
- Add the barbecued pork. Stir-fry for 1 minute, splashing meat with soy sauce. Add noodles. Stir-fry briefly to mix the noodles with the vegetables, then add sauce. Stir in scallions. Stir-fry for 1 minute to heat through. Remove from heat and stir in sesame oil. Serve hot.