• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Pork » Authentic Lo Mein

Authentic Lo Mein

October 24, 2021 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Don’t bother with take-out when this authentic lo mein is even better than the restaurant.Lo mein

Authentic Lo Mein

There’s nothing I like better than a nice hearty lo mein. In fact, it’s my go-to dish when I go to a Cantonese restaurant.

You can duplicate the restaurant or take-out place right at home. This recipe is pretty basic and it’s pretty much the standard for most restaurants. There are slight variations, for instance when I lived in New York City, carrots never formed a part of this dish. At least at my favorite place. Carrots are used in it and it’s still authentic. Since I like carrot, I add it. But you can go beyond the basic if you wish and add veggies you think would go well.

Lo mein

Chinese BBQ Pork

This recipe uses pork, specifically Chinese-style roast/BBQ pork. The recipe for that is included in the card below.

However, if you happen to have any leftover roast pork, that will work just as well and eliminate that step. Likewise, instead of pork, chicken (leftover or breast you cook in the dish) will work too as well as shrimp. Leave out any meat or seafood and it’s vegetarian. This lo mein is quite versatile when you think about it.

And if you make the pork in this recipe, any leftovers can be combined with broccoli and a stir fry sauce to make up some pork and broccoli or Chinese vegetables.

Lo mein

Dark Soy Sauce

The stuff that’s available on your grocery shelf such as a house brand is actually light soy sauce–and that doesn’t mean lower sodium. It’s just a distinction made in Asian condiments.

This recipe calls for that variety plus the dark variety. Dark soy sauce is not as liquidy as the typical kind. It’s a bit thick and slightly sweet. It adds a great depth of flavor.

You may be able to find this in a larger supermarket if you live in a major metropolitan area. Of course it is also available in Chinese and Asian markets. I got my dark soy sauce (affiliate link) from Amazon. It may seem a bit pricy, but it lasts for ages.

The Recipe

 

Lo mein
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Authentic Cantonese Lo Mein

Just like the restaurant!
Prep Time30 mins
Cook Time1 hr 10 mins
Marinate2 hrs
Total Time3 hrs 40 mins
Course: Main, Main Course, Main/Side
Cuisine: Asian
Keyword: chinese roat pork, restaurant style lo mein, take-out pork lo mein
Servings: 2
Calories: 1083kcal
Author: Judith Hannemann

Ingredients

  • 4 oz Chinese roast pork
  • 8 oz Chinese lo mein noodles uncooked
  • 1 cup sliced mushrooms
  • 1 cup sliced bok choy
  • 2 tbs julienne carrots
  • 1 clove garlic crushed
  • 3 tbs oil
  • 2 scallions sliced for garnish.

Sauce:

  • 2 tbs dark soy sauce
  • 2 tbs regular soy sauce
  • 1 tbs Chinese wine or dry sherry
  • 4 tbs cornstarch
  • 1/2 tsp sesame oil
  • 1 tsp creamy peanut butter
  • 1 tsp honey
  • 1/4 tsp white pepper

Chinese Roast Pork:

  • 2 lbs boneless pork loin

Marinade:

  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup Chinese wine or dry sherry
  • 2 tbs hoisin sauce
  • 1/2 tsp red food coloring Optional
  • pinch Chinese five-spice powder
US Customary - Metric

Instructions

  • To make roast pork: mix all marinade ingredients. Poke a few holes in the pork with a fork. Place the pork in a zipper freezer bag and pour in marinade. Squish the bag a bit to coat the roast. Place in the refrigerator and marinate at least 2 hours but overnight is better.
  • Spray a small pan with non-stick spray and preheat oven to 375F/190C. Roast meat for 1 hour or until internal temperature is 145F/63C. Let rest for 10 minutes then slice 4 oz/113 g of the roast into strips about 1/4-inch/0.64 cm wide. Set aside.
  • To make lo mein: Mix all sauce ingredients in a small bowl and set aside.
  • Cook Chinese lo mein noodles per package directions. Drain and set aside.
  • Heat oil in a large, deep skillet or wok over medium-high heat. Add the garlic and cook until it just begins to get golden; remove and discard. Add the mushrooms and cook until they begin to sear. Add the bok choy and carrots; stir fry for 1 minute.
  • Add the cooked noodles and the sauce. Toss until the noodles are well coated with sauce. Cook for 2 minutes, stirring constantly so the cornstarch cooks.
  • Garnish with sliced scallions.

Nutrition

Serving: 1serving | Calories: 1083kcal | Carbohydrates: 167g | Protein: 33g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 6164mg | Potassium: 1000mg | Fiber: 6g | Sugar: 103g | Vitamin A: 4396IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 7mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Pasta, Pork Tagged With: asian food, noodles, pork

You May Also Like

Honey mustard pork tenderloin
Honey Mustard Pork Tenderloin
Asian beef & pepper noodles
Asian Beef And Pepper Noodles
Honey tamarind ribs
Honey Tamarind Ribs
Previous Post: « Seed Cake
Next Post: Gourmet Salmon Patties »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. barbara quinn says

    October 26, 2021 at 10:12 pm

    Can Udon noodles be used in place of lo mein noodles?

    • Judith Hanneman says

      October 26, 2021 at 11:48 pm

      Absolutely!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Mexican Stuffed Shells

Ricotta meatballs have a great texture.

Ricotta Meatballs

Delicious and filling. Uses leftover rice and chicken sausage and is ready in 15 minutes

Sausage and Peppers with Cheesy Rice

Pork chops cooked with a savory rosemary and mushroom sauce. Quick and easy skillet dinner!

Rosemary Cream Pork Chops

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY