Pork Stir Fry With Noodles Lo Mein Recipes

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

PORK LO MEIN WITH SPAGHETTI

Steps:

• Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes. , In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

PORK LO MEIN

Steps:

• 1. Heat oil in a large skillet or wok.
• 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
• 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
• 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.

CANTONESE PAN FRIED NOODLES (PORK LO MEIN)

Steps:

• Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
• Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
• Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
• Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
• Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.

AUTHENTIC PORK LO MEIN - CHINESE

Steps:

• Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
• Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
• Parboil noodles for 3 minutes. Rinse and drain.
• Bring another pot of water to boil, and keep hot.
• Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
• Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
• Add 2 T. oil, and stir fry pork until done.
• Add sauce mixture. Stir until thickened.
• Add the vegetables. Stir until well mixed.
• Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
• Put back in pot, and add seasonings to noodles .
• Serve meat and vegetables over noodles.

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

ROAST PORK LO MEIN

Steps:

• Prepare the lo mein sauce by combining the 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 roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
• Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
• Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
• Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
• Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
• Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
• Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
• Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!

ROAST PORK LO MEIN

Steps:

• 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
• 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
• 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
• 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

BROCCOLI-PORK STIR-FRY WITH NOODLES

Steps:

• Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

ASIAN PORK NOODLE STIR FRY

Steps:

• To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
• To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
• Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
• Add the broccoli and stir to combine.
• Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
• Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
• Optionally garnish with sesame seeds and serve immediately.

PORK LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
• Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
• Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
• Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.