Chad was recently out of town for a week on business. When I was on my own, I would resort to eating out or the same thing over and over again. Now, I have to make sure Evan gets enough variety too. I like to plan meals that are quick to make and use minimal dishes. This Garlic Pork Lo Mein definitely meets the criteria. It comes together in the time it takes to order Chinese take-out. Chinese wheat noodles (you can also use fettuccine in a pinch) are tossed with mushrooms, garlic marinated pork, garlic chives (or green onions or mixture), and ginger, then coated in a soy rice wine flavored sauce.
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I chopped the vegetables and prepared the sauces before cooking, so I could just throw everything together. If you don’t want to use pork, thinly sliced chicken can be substituted. Other vegetables can also be added. Carrots, bok choy, napa cabbage and snap peas would make nice additions.
Garlic Pork Lo Mein
Adapted from Asian Noodles
Garlic Pork Lo Mein
- 12 ounces Chinese wheat noodles
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese rice wine or sake
- 1 1/2 tablespoons minced garlic
- 1 tablespoon granulated sugar
- 1 pound boneless center-cut pork loin
- 3 1/2 tablespoons vegetable oil divided
- 2 tablespoons minced fresh ginger
- 10 dried Chinese black mushrooms softened in hot water
- 3 cups garlic chives or green onions cut into 1 inch pieces
- 2 1/4 cups chicken broth
- 6 tablespoons soy sauce
- 3 tablespoons Chinese rice wine or sake
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons cornstarch
- Bring a large pot of water to a boil. Cook noodles until just tender, al dente. Drain and rinse.
- In a medium bowl, whisk together 2 tablespoons soy sauce, 1 1/2 tablespoons rice wine, garlic, and 1 tablespoon sugar. Trim the pork of any excess fat and thinly sliced. Add to the marinade and stir to coat all the pieces.
- In a large wok or skillet, drizzle 2 1/2 tablespoons vegetable oil over medium high heat. Once the oil is heated, remove the pork from the marinade and add to the wok. Stir often until the pork is browned and cooked through. Remove the pork to a plate and cover with foil to keep warm. Clean out the wok.
- Remove the stems from the mushrooms and thinly slice. In a medium bowl, whisk together chicken broth, soy sauce, rice wine, sesame oil, sugar, black pepper, and cornstarch. Place wok back over medium high heat and drizzle with remaining 1 tablespoon vegetable oil. Add the ginger, sliced mushrooms, and chives. Cook just until fragrant and heated, about 1 minute. Pour in the sauce, stirring constantly, until thickened. Add the noodles and pork, tossing the coat, and cook just until heated through.
- Serve immediately.