Chinese roast pork goes great in lo mein. This dish consists of Chinese egg noodles mixed with a sauce, BBQ pork, mushrooms and green onions. If you would prefer you can use your own favorite recipe for the BBQ pork or even make your own in the oven using the recipe here. The sauce gets a lot of flavor from ingredients such as soy sauce and oyster sauce. Garlic and ginger also help to add flavor to this dish. You can use different types of pasta for this recipe—such as linguini if you cannot find Chinese egg noodles. I like to serve this recipe with egg rolls. Enjoy.
- 12 ounces thin dried Chinese egg noodles
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 ½ tablespoons oyster sauce
- 1 ½ tablespoon Chinese rice wine or dry sherry
- 1 ½ teaspoon honey
- 1 tablespoon peanut oil (or vegetable oil)
- 1 ½ teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 3 scallions (sliced)
- 4 shiitake mushrooms (thinly sliced)
- 1/2lb cooked Chinese BBQ pork (store-bought or homemade, cut into small bite-sized pieces)
- Bring a medium pot of a large to a boil. Add the noodles and cook according to the package direction until al dente. Drain the noodles, rinse under cold water. Remove the noodles from the pot, toss with the sesame oil until the noodles are well coated. Set aside.
- In a small bowl combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
- Heat a wok or large skillet over high heat. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and fry for about 30 seconds. Add the mushrooms and cook until softened, about 1 to 2 minutes.
- Add the noodles and bbq pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with the sauce.