Roast Pork Lo Mein Recipe – American Chinese Special
This pork lo mein recipe drew inspiration from another, enhanced with additional vegetables, ginger, and sesame oil. Adjust the vegetable quantities to suit your taste.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
For the sauce mixture :
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hot water
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
For the rest of the dish :
- 8 ounces of Chinese roast pork (char siu), cut into thin strips
- 1 clove of garlic, minced
- 1/4 cup of carrot, cut into thin strips (julienned)
- 1/2 cup of sliced water chestnuts
- 1/2 cup of canned bamboo shoots, sliced into strips or bite-sized pieces
- 1/2 cup of sliced mushrooms (shiitake, oyster, button, or baby portobello)
- 2 1/4 cups of shredded napa cabbage
- 2/3 cup of snow peas, with ends trimmed and fibrous strings removed
- 1 1/2 cups of mung bean sprouts (optional)
- 14 ounces of cooked lo mein noodles (if using fresh, cook according to package instructions)
- 1 1/2 tablespoons of vegetable oil
- 1 tablespoon of Shaoxing wine
- 2 scallions, thinly sliced
How to Make Pork Lo Mein Recipe:
Prepare the lo mein sauce by combining light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
Prepare the Chinese roast pork (char siu), garlic, and all vegetables (carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and optional bean sprouts) for cooking.
If using cooked lo mein noodles, rinse them under hot water to loosen and drain well. For uncooked noodles, cook according to package instructions until al dente, rinse in cold water to remove excess starch, and drain thoroughly. Set aside.
Heat a wok over medium heat. Add vegetable oil and garlic. After 10 seconds, add carrots, water chestnuts, bamboo shoots, and mushrooms. Increase heat to high and stir-fry for 1 minute.
Add the roast pork and stir-fry for another 20 seconds. Pour Shaoxing wine around the perimeter of the wok.
Quickly stir in napa cabbage and lo mein noodles, ensuring noodles are separate and at room temperature. If they stick together, rinse again in warm water to loosen.
Evenly pour the pre-mixed sauce over noodles. Stir-fry with a scooping motion for 1 to 2 minutes until sauce coats evenly, scraping the wok’s bottom to prevent sticking.
Add snow peas, mung bean sprouts (if using), and scallions. Stir-fry until noodles are heated through and ingredients are well mixed. If noodles stick, add 2 or more tablespoons of water to loosen.
Taste and adjust seasoning with more salt, soy sauce, oyster sauce, sesame oil, or white pepper to preference.
Plate the roast pork lo mein and serve with homemade chili oil or your favorite hot sauce on the side.
