Copycat Pork Lo Mein
Serving Size / Yield
- 1 pound pork tenderloin, trimmed
- 1 thumb sized piece of ginger
- 1 can bamboo shoots, drained
- 4 cloves garlic
- 1 cup shiitake mushrooms
- 2-3 scallions, sliced
- 1 zucchini
- 2 carrots
- 1 pound Asian egg noodles
- 1 cup chicken stock
- 4 teaspoons corn starch, plus 2 teaspoons for marinade
- 2 tablespoons oyster sauce
- 4 tablespoons peanut oil
- 2 tablespoons sesame oil
- 1 teaspoon white sugar
- 1 teaspoon rice wine
- 1 teaspoon soy sauce
Your first step is to slice the ginger, bamboo shoots, garlic, mushrooms, zucchini, scallions, and carrots. Roughly chop the bamboo and mushrooms, but jullienne the garlic, ginger, carrot, and zucchini
Boil a pot of water with 2 tablespoons of sesame oil and pour in the egg noodles. Boil for 3-4 minutes or until al dente. Drain, and set aside.
While the pasta is boiling, slice the pork tenderloin into small, thin strips. In a small bowl, mix together rice wine, soy sauce, and sugar. In another bowl, pour two teaspoons of corn starch.
Dip the strips of pork tenderloin into the corn starch and coat well. Then place them in the marinade for 10-15 minutes.
In a larger bowl, stir together the chicken stock, oyster sauce, 2 tablespoons peanut oil, half of the garlic, and the remaining corn starch. Set the bowl aside.
In a large frying pan or wok, heat the remaining peanut oil and stir fry the ginger, bamboo shoots, mushrooms, scallions, carrots, zucchini, and remaining garlic. After the vegetables are fully cooked, about 3-4 minutes, place in a separate bowl. In the same wok or skillet, cook the pork.
Then, add in the noodles and vegetables. After frying for 2-3 minutes, pour in the sauce mix and cook until thickened. Serve immediately and enjoy!