Pork lo Mein
A delicious and flavorful Pork Loin Recipe with succulent pork tenderloin, onions, carrots, red bell pepper, shredded cabbage, and ramen noodles in a savory sauce with a hint of ginger and a touch of sweetness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes plu marinating time
- Yield: 4 servings
- Category: main meal pork
- Method: stir fry
- Cuisine: Asian
Ingredients
Pork Marinade
- ⅓ cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 ¼ –1 ½ lbs pork tenderloin sliced thin
Lo Mein Sauce
- ¼ cup low-sodium soy sauce
- 1/2 teaspoon sesame oil
- 2 teaspoons granulated sugar
- 1 tablespoon Chinese cooking wine
- 2 cloves minced garlic
- 1 tablespoon grated ginger or ginger paste
- 1 tablespoon cornstarch
Pork lo Mein
- 2 tablespoons vegetable oil
- 8 ounces Chinese Noodles or lo mein noodles
- 1 medium onion diced
- 2 medium carrots peeled and cut into matchsticks
- 1 red bell pepper sliced into thin strips
- I ½ cups shredded green cabbage or napa cabbage
- 4 green onions sliced thin
Instructions
- In a medium bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the sliced pork and marinate for 30-40 minutes, stirring several times.
- In a small bowl, whisk together the soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger, and cornstarch. Set the sauce aside for a few minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Using tongs, remove the pork, gently shaking off the excess marinade. Add the pork in a single layer cooking each side until browned. Work in batches moving the cooked pieces to a bowl or plate.
- Heat the remaining vegetable oil in the same large skillet over medium-high heat. Add the onion, carrots, bell pepper, and cabbage, cooking until crisp-tender, approximately 6 minutes. Remove the vegetables to a plate and cover to keep warm. Reduce the heat to medium.
- Whisk the sauce and add it to the skillet. Cook until thickened, whisking frequently.
- Add the cooked pork, veggies, and noodles to the skillet tossing to coat. Sprinkle with green onions. For best results, serve promptly.
Notes
- Slice the pork tenderloin thinly against the grain. With good tenderloin and a sharp knife, this is very easy to do. If the silverskin is still on the pork tenderloin, remove it.
- I like to double the sauce ingredients. My family likes everything saucy. I don’t write it up that way because then readers object to the amount of sodium. You can always add water to the sauce ingredients creating more sauce without the sodium.
- Cook the vegetables just until crisp-tender, which means cook the veggies just until tender with a little bit of snap. The vegetables should still have plenty of vibrant colors.
- You can use lo mein noodles, ramen noodles, or Oriental-style thin noodles.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
- To freeze, first, cool completely. Then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
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Find it online: https://www.smalltownwoman.com/pork-lo-mein/