Roast Pork Lo Mein
- Preparing Time: -
- Total Time: -
- Served Person: serves 4 as part of a multicourse meal
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons minced garlic
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon peanut or vegetable oil
- 12 ounces, thin dried chinese egg noodles
- 1 1/2 tablespoons chinese rice wine or dry sherry
- 1 teaspoon minced or grated fresh ginger
- 3 scallions, cut into 2-inch lengths
- 4 or 5 fresh shiitake mushrooms, thinly sliced
- 1/2 pound chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces
- Carbohydrate 68 g(23%)
- Cholesterol 107 mg(36%)
- Fat 21 g(33%)
- Fiber 4 g(16%)
- Protein 25 g(51%)
- Saturated Fat 5 g(23%)
- Sodium 895 mg(37%)
- Calories 572
Preparation 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside. 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside. 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes. 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve. Reprinted with permission from The Chinese Takeout Cookbook by Diana Kuan, © 2012 Ballantine Books Diana Kuan, is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in The Boston Globe, Gourmet, Food & Wine, and Time Out New York, among other publications. She has appeared on the CBS Early Show and other broadcast media. She is the author of the blog www.appetiteforchina.com, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.
Preparation 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside. 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside. 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes. 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve. Reprinted with permission from The Chinese Takeout Cookbook by Diana Kuan, © 2012 Ballantine Books Diana Kuan, is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in The Boston Globe, Gourmet, Food & Wine, and Time Out New York, among other publications. She has appeared on the CBS Early Show and other broadcast media. She is the author of the blog www.appetiteforchina.com, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.
