Pork Lo Mein
When I make this, frequently I use this recipe for the pork. If you choose to do this, you can skip the pork cooking section below. You’ll see in the images below that I have just the garlic, red pepper flakes, and scallions in the pan. I used leftover chinese roasted pork and added it with the noodles since it just needs to be warmed up.
- 1/2 pound thinly sliced pork (or chinese roasted pork)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoon honey
- 1 1/2 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1 tablespoons peanut oil
- 1/2 teaspoon crushed red peppers (optional for spiciness)
- 3 scallions, cut into 2-inch lengths
- KAME Stir-Fry Noodles (Pre-cooked Asian noodles you can find at most grocery stores (or you can choose to prepare whichever pasta you prefer)
- In a small bowl, combine the soy sauce, oyster sauce, rice wine vinegar, ginger, and honey. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the peanut oil and swirl to coat the bottom. Add the pork, cook for about 3 minutes, stirring the entire time.
- Add the garlic, red pepper flakes, and scallions and stir-fry for just another minute or two until pork is cooked through.
- Add the noodles and the sauce mix that you set aside. Stir and serve.