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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (880g) Recipe makes 2 servings The following items or measurements are not included below: 1 1/2 teaspoons rice vinegar |
||
| Calories 1615 | ||
| Calories from Fat 586 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 65.1g | 100% | |
| Saturated Fat 13.0g | 64% | |
| Monounsaturated Fat 27.4g | ||
| Polyunsaturated Fat 20.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 266mg | 88% | |
| Sodium 2411mg | 100% | |
| Potassium 2007mg | 57% | |
| Total Carbohydrate 194.3g | 64% | |
| Dietary Fiber 12.5g | 50% | |
| Sugars 15.2g | ||
| Protein 65.6g | 131% | |
Authentic Pork Lo Mein
By: Linda's Busy Kitchen
Feb 5, 2008
My friends mom is Chinese and living in Hong Kong, and she sent my friend this family recipe, at my request, because I couldn't find a good one on the internet, and I asked him if his mom had a special recipe. If you love Lo Mein and want to make an authentic Chinese recipe for it, then this is it! You can find the noodles in your neighborhood Asian Market and maybe in the International section of your local supermarket. If you can't find fresh (chinese) noodles, then use the dry noodles. Rice wine should not be confused with sake, although sake is certainly rice wine. The two are made very differently, and the recipe below is for rice wine NOT Sake. You may substitute Mirin, which is a Japanese sweet cooking wine. You can change this up and make Shrimp, Chicken, or Beef Lo Mein by using either fresh whole shrimp, fresh chicken pieces or beef strips in place of the tenderloin. Cooking time includes marinating time.
To poster Chef #868046, I am not sure what you mean when you say this isn't "authentic", because in my eyes it definately is. Furthermore, if you knew green peppers weren't "authentic" then why did you put them in your dish? Also, if you thought this recipe wasn't "authentic", and knew what the ingredients were supposed to be, why did you bother to make my recipe? I would have asked you in an email, but your not accepting mail, and since you just joined yesterday and this was your first review, I am assuming your not really interested in what I have to say anyway 
But I feel better after having said it, and with that said, those that try it, I hope you enjoy it as much as I do!!!
SERVES 2 -4
Ingredients
- 1/2 lb fresh pork tenderloin
Meat Marinade
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
Vegetables
- 1 tablespoon fresh ginger (cut very fine)
- 5-6 large mushrooms
- 1/2 cup bamboo shoot
- 1 red bell pepper or carrot
- 1 small onion, cut in wedges
- 2 green onions, shredded
- 1 medium zucchini or celery, cut in 1-inch strips
Sauce Mixture
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 garlic cloves, crushed
- 1/4 teaspoon ginger
- 4 tablespoons peanut oil
Seasoning in Noodles
- 1 lb fresh Chinese egg noodles
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce or soy sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons rice vinegar
Directions
1
Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.2
Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.3
Parboil noodles for 3 minutes. Rinse and drain.4
Bring another pot of water to boil, and keep hot.5
Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.6
Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.7
Add 2 T. oil, and stir fry pork until done.8
Add sauce mixture. Stir until thickened.9
Add the vegetables. Stir until well mixed.10
Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.11
Put back in pot, and add noodles.12
Serve meat and vegetables over noodles.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Loins
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: adopt a greyhound
On Jan 7, 2009
Outstanding! While the meat was marinating, I cut up the veggies and brought the water for the pasta to boil. The rest was very quick and the flavor is great. DH especially liked the noodles. I will try this with chicken or shrimp some time soon but the pork was great.
From: Chef #985729
On Jan 2, 2009
Authentic or not, this lo mein is amazing! The flavors meld together nicely and it went so good with my Chinese night menu. We all agree this is way more than a 5 * recipe and would give it 5 from each of us if we could! We used the lo mein noodles that I picked up at the Asian Market, to make it even better than with regular noodles. We will have again and again whenever we feel like Chinese!
From: The Flying Chef
On Jul 16, 2008
Absolutely gorgeous!!! Wow what a wonderful flavour, we loved this. I did make with both carrot and red pepper had to use them up and what a great recipe to do that in. The only change I made was to add bean sprouts instead of bamboo shoot never bean a major fan so it was just personal taste. Apart from that minor change I followed the recipe exactly (well maybe I did not measure exact amounts of sauces ect..LOL) But my god Linda you nailed it with this one it was so tastey and so moreish, empty plates by everyone in our house tonight. Thanks for a super recipe that goes in with my make regular recipes!!! Big thumbs up by all.
From: Chef Charlee
On Jun 7, 2008
I was having company and decided to do something different than usual, so I went Chinese. This Lo Mein is just delicious, and truly authentic! I had along with General Tso's Chicken (Tso Chung Gai) and it was one meal to remember. I will be making it again and again and the gang can't wait!
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