Pork Lo Mein Noodles
Ingredients
- 400 gEgg noodles (mie) (dry)
- 300 gPork tenderloin (thinly sliced)
- 2 pcBok choy (roughly sliced)
- 100 gshiitake mushroom (sliced)
- 1 pcCarrot (julienned)
- 2 pcGarlic (finely minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced on the bias)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspSesame oil
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 1 tbspDark soy sauce
Method
Soft noodles glazed in a dark, glossy sauce, tossed with seared pork strips and crunchy vegetables. The aroma of toasted sesame and the depth of soy sauce coat every bite.
- 1
In a bowl, mix the soy sauce, dark soy sauce, oyster sauce, brown sugar, and sesame oil. The sauce should be homogeneous and slightly syrupy.
- 2
Plunge the egg noodles into boiling water. Drain them as soon as they are soft but still firm to the bite. Rinse with cold water to stop the cooking.
- 3
Heat the peanut oil in a smoking wok. Stir-fry the sliced pork over high heat until the edges are browned and the meat is well seared.
- 4
Add the garlic, shiitakes, carrots, and pak choi. Stir-fry vigorously: the vegetables should lose their raw appearance while remaining crunchy under the fork.
- 5
Pour the noodles and the sauce into the wok. Mix continuously until the sauce coats every noodle and becomes glossy. Finish with the green onions.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot before adding ingredients to prevent them from boiling.
- Do not overcook the noodles in water; they will finish soaking up the sauce in the wok.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
