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Authentic Cantonese Lo Mein
Just like the restaurant!
- 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.
- 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
- 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
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.
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