Roast Pork Lo Mein
Yield
4 servingsPrep
20 minCook
5 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
noodles
fresh, boil until soft, drain and rinse |
|
| ½ | pound |
pork loin roast
shredded |
|
| 1 | cup |
napa (Chinese) cabbage
shredded |
|
| 1 | cup |
mung bean sprouts
wash |
|
| ½ | cup |
water chestnuts
sliced, optional |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
sherry
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
vegetable oil
for stir frying |
|
| Sauce mix | |||
| 6 | tablespoons |
oyster sauce
can add more as per taste |
|
| ½ | teaspoon |
sugar
|
|
| 1 | dash |
black pepper
heavy dash |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
noodles
fresh, boil until soft, drain and rinse |
|
| 226.8 | g |
pork loin roast
shredded |
|
| 237 | ml |
napa (Chinese) cabbage
shredded |
|
| 237 | ml |
mung bean sprouts
wash |
|
| 118 | ml |
water chestnuts
sliced, optional |
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
sherry
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
vegetable oil
for stir frying |
|
| Sauce mix | |||
| 9E+1 | ml |
oyster sauce
can add more as per taste |
|
| 2.5 | ml |
sugar
|
|
| 1 | dash |
black pepper
heavy dash |
*
|
Directions
Note: Dried Noodles: 5 cups cooked = 1 lb Fresh Noodles .
2½ cups cooked = 1 lb.
Heat Wok; Add oil and let heat.
Add salt; stir.
Add pork and sherry; stir fry quickly.
Add cabbage, bean sprouts, and waterchestnuts; stir fry 45 seconds.
Add stock; place noodles on top.
Cover and cook; 1 minute.
Uncover and stir.
Add Sauce Mix; stir until evenly seasoned.
Serve!
