Lo Mein is a popular Chinese dish made of noodles mixed with stir-fried meat and vegetables and a savory sauce. The roast pork in this recipe is char siu, the same gorgeous reddish-brown pork often displayed and sold in Chinatown shop windows. Instead of buying the pork ready-made, you can also roast your own at home. For the egg noodles, you can use any that are thin and round; we used spaghetti. You can add more vegetables that the children like to the dish as well. We added carrots. If the kids don’t like mushrooms you don’t have to add them.
You Will Need:
- 12 ounces, thin dried Chinese egg noodles or spaghetti
- 2 tablespoons sesame oil sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons honey
- 1 tablespoon peanut or vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced or grated fresh ginger
- 3 scallions, cut into 2-inch lengths
- Carrot, thinly sliced or other vegetables the kids like
- 4 or 5 fresh shiitake mushrooms, thinly sliced
- 1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces
What to Do:
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 carrots (or other vegetables) and 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.
Recipe from Epicurious
Photo by Stephanie Felzenberg