Pork Lo Mein
One of the best parts of ordering Chinese food to me is having leftovers the next day. I usually make sure I order extra, just so I can enjoy it all over again. Lo Mein is one of my favorite dishes.
I typically order Chicken Lo Mein, but once I tried making it at home with ground pork, I was hooked! It's become a go-to meal for me that is also really easy. Just saute the ground pork with scallions and asparagus, ladle pasta in so the starch of the water helps to thicken the sauce. Pour the sauce over, give it all a toss, and it's ready to serve. This lo mein is wonderful when reheated, and a perfect meal to make ahead or to bring to a party.
Pork Lo Mein
- 1 pound fettuccine, spaghetti, linguine cooked according to package
- 1 lb ground pork
- 1/2 cup water
- 1 teaspoon chicken bouillon
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 bunch asparagus (approx 3/4 lb), cut into 1 1/2 inch pieces
- 4 scallions, chopped
- 1 carrot, julianned
Cook pasta according to package instructions.
Cook ground pork in skillet.
Add in asparagus and scallions.
Cook on medium heat.
Prepare sauce: Mix water, bouillon, soy and oyster sauce along with sesame oil and vinegar together.
When pasta is finished cooking, do not drain, and ladle over the pork and asparagus.
Pour on sauce and stir.
Add carrot and mix together.
Starch from the pasta water will thicken the sauce and make it stick to noodles.
Add chili oil for a spicier lo mein.
Sometimes I add fresh grated ginger.
This meal is easy and ready in less than 30 minutes.
You may vary the vegetables and use, broccoli, eggplant or squash or a mixture of all of them.