Cook and Scale
Pork Lo Mein
4 servings · 30 min total
Soft egg noodles tossed with pork, carrots, and cabbage in a savoury soy-oyster sauce. Silkier than chow mein and endlessly comforting.
Ingredients
- 300 g egg noodles
- 400 g pork tenderloin, sliced thin
- 3 tbsp vegetable oil
- 3 garlic, minced
- 15 g fresh ginger, grated
- 2 carrot, julienned
- 150 g white cabbage, shredded
- 4 spring onion, sliced
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
Contains: Gluten, Egg, Soy, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the noodles — Cook the egg noodles in boiling water for 4 minutes, drain, and toss with a splash of sesame oil.
- 2.
Stir-fry the pork — Stir-fry the pork in the oil over high heat for 5 minutes until browned, then add the garlic and ginger.
- 3.
Add the vegetables — Add the carrots and cabbage and stir-fry for 3 minutes until just tender but still crisp.
- 4.
Toss with the sauce — Tip in the noodles with the soy sauce, oyster sauce, and sugar, and toss for 2 minutes until glazed. Scatter with spring onions.