Pork Lo Mein Noodles

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 619
• Protein: 33 g
• Carbs: 78 g
• Fat: 19 g

Ingredients

• 400 g Egg noodles (mie) ( dry )
• 300 g Pork tenderloin ( thinly sliced )
• 2 piece Bok choy ( roughly sliced )
• 100 g shiitake mushroom ( sliced )
• 1 piece Carrot ( julienned )
• 2 piece Garlic ( finely minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Sesame oil
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1 tbsp Dark soy sauce

Instructions

1. Sauce preparation

   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. Cooking the noodles

   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. Searing the meat

   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. Cooking the vegetables

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.