Saturday, February 18, 2012

pork and egg lo mein

This was a big hit!  My kids were starving for dinner so I gave one of my kids (child #2 who was hungriest of all) a little taste of the pork.  She was in heaven humming as she chewed and swallowed.  I made this recipe because as I was thumbing though my Food Network magazine and my oldest said it looked really good and that we should try it.  It was really good!  New favorite.

pork and egg lo mein (Food Network Magazine, March 2012)
kosher salt
6 ounces dried lo mein noodles, spaghetti or linguine
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 1-inch-thick pork chops, thinly sliced
2 1/2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced

Bring a pot of lightly salted water to a boil.  Add the noodles and cook as the label directs.  Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water.  Meanwhile, mix the soy sauce and oyster sauce in a small bowl.  Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture.
Heat 1/2 tablespoon oil in a large skillet over medium-high heat.  Add the eggs; cook, without stirring until set, 1 minute.  Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
Heat the remaining two tablespoons oil in the skillet.  Add the pork and stir-fry until golden but not fully cooked.  Transfer to a plate.  Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds.  Add the broccoli slaw and bell pepper and stir-fry 4 more minutes.  Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture.  Stir-fry until the pork is cooked through, about 2 more minutes.  Stir in the egg.

What I have to say- I doubled the pork so doubled the sauce.


  1. Definitely. Are worried about buying a bottle and not using it up? If so, it lasts a long time and you can use it for my Mongolian Beef as well (I think).

  2. This was really good! Even John, my lo mein hater, thought it was great (much less slimey than at restaurants). Leftovers were even better today. ;)

  3. I agree. Delicious! I'm glad I have a whole bottle of oyster sauce to use. We'll be having this again. Yum!