Copycat Pork Lo Mein Recipe

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Recipes.net Team Published March 14, 2020
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Pork lo mein is one of the most popular dishes to order at Chinese restaurants. It’s a balanced meal with whole-grain noodles, well-marinated pork, a ton of vegetables, and a tangy savory sauce. This version of pork lo mein is extra authentic because it has bamboo shoots, which are crunchy and mild, to balance out the other intense flavors.

How To Make Copycat Pork Lo Mein

  • 1 can bamboo shoots (drained)
  • 3 scallions (sliced)
  • 4 garlic cloves
  • 1 cup shiitake mushrooms
  • 1 ginger (thumb-sized piece)
  • 2 carrots
  • 1 zucchini
  • 2 tbsp sesame oil
  • 1 lb Asian egg noodles
  • 1 lb pork tenderloin (trimmed)
  • 1 tsp rice wine
  • 1 tsp soy sauce
  • 1 tsp white sugar
  • 6 tsp corn starch
  • 1 cup chicken stock
  • 2 tbsp oyster sauce
  • 4 tbsp peanut oil
  1. Roughly chop the bamboo shoots, scallions, garlic, and mushrooms. Julienne the ginger, carrots, and zucchini.

  2. Boil a pot of water with the sesame oil and pour in the egg noodles. Boil for 3-4 minutes or until al dente. Drain and set aside.

  3. While the noodles are boiling, slice the pork tenderloin into small, thin strips. In a small bowl, mix together rice wine, soy sauce, and sugar to make a marinade.

  4. In another bowl, pour 2 tbsp of corn starch.

  5. Dip the strips of pork tenderloin into the corn starch and coat well. After them, place them in the marinade for 10-15 minutes.

  6. In a larger bowl, stir together the chicken stock, oyster sauce, 2 tbsp peanut oil, half of the garlic, and the remaining corn starch. Set this sauce aside.

  7. In a large frying pan or wok, heat the remaining peanut oil and stir-fry the vegetables, for about 3-4 minutes.

  8. After the vegetables are fully cooked, place them in a separate bowl. In the same wok or skillet, cook the pork.

  9. Add in the noodles and vegetables again. After frying for 2-3 minutes, pour in the sauce mix and cook until thickened. Serve immediately and enjoy!

How To Make Copycat Pork Lo Mein

0 from 0 votes
Preparation Time: 30 mins
Cooking Time: 20 mins
Total Time: 50 mins
Serves:
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Ingredients

  • 1 can bamboo shoots, drained
  • 3 scallions, sliced
  • 4 garlic cloves
  • 1 cup shiitake mushrooms
  • 1 ginger, thumb-sized piece
  • 2 carrots
  • 1 zucchini
  • 2 tbsp sesame oil
  • 1 lb Asian egg noodles
  • 1 lb pork tenderloin, trimmed
  • 1 tsp rice wine
  • 1 tsp soy sauce
  • 1 tsp white sugar
  • 6 tsp corn starch
  • 1 cup chicken stock
  • 2 tbsp oyster sauce
  • 4 tbsp peanut oil

Instructions

  1. Roughly chop the bamboo shoots, scallions, garlic, and mushrooms. Julienne the ginger, carrots, and zucchini.

  2. Boil a pot of water with the sesame oil and pour in the egg noodles. Boil for 3-4 minutes or until al dente. Drain and set aside.

  3. While the noodles are boiling, slice the pork tenderloin into small, thin strips. In a small bowl, mix together rice wine, soy sauce, and sugar to make a marinade.

  4. In another bowl, pour 2 tbsp of corn starch.

  5. Dip the strips of pork tenderloin into the corn starch and coat well. After them, place them in the marinade for 10-15 minutes.

  6. In a larger bowl, stir together the chicken stock, oyster sauce, 2 tbsp peanut oil, half of the garlic, and the remaining corn starch. Set this sauce aside.

  7. In a large frying pan or wok, heat the remaining peanut oil and stir-fry the vegetables, for about 3-4 minutes.

  8. After the vegetables are fully cooked, place them in a separate bowl. In the same wok or skillet, cook the pork.

  9. Add in the noodles and vegetables again. After frying for 2-3 minutes, pour in the sauce mix and cook until thickened. Serve immediately and enjoy!

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Nutrition

  • Calcium: 84mg
  • Calories: 858kcal
  • Carbohydrates: 100g
  • Cholesterol: 171mg
  • Fat: 31g
  • Fiber: 8g
  • Iron: 4mg
  • Potassium: 1272mg
  • Protein: 45g
  • Saturated Fat: 6g
  • Sodium: 535mg
  • Sugar: 10g
  • Vitamin A: 5353IU
  • Vitamin C: 14mg
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