Prep 25 mins
Cook 55 mins
My friends mom is Chinese and living in Hong Kong, and she sent my friend this family recipe, at my request, because I couldn't find a good one on the internet, and I asked him if his mom had a special recipe. If you love Lo Mein and want to make an authentic Chinese recipe for it, then this is it! You can find the noodles in your neighborhood Asian Market and maybe in the International section of your local supermarket. If you can't find fresh (chinese) noodles, then use the dry noodles. Rice wine should not be confused with sake, although sake is certainly rice wine. The two are made very differently, and the recipe below is for rice wine NOT Sake. You may substitute Mirin, which is a Japanese sweet cooking wine. You can change this up and make Shrimp, Chicken, or Beef Lo Mein by using either fresh whole shrimp, fresh chicken pieces or beef strips in place of the tenderloin. Cooking time includes marinating time. To poster Chef #868046, I am not sure what you mean when you say this isn't "authentic", because in my eyes it definately is. Furthermore, if you knew green peppers weren't "authentic" then why did you put them in your dish? Also, if you thought this recipe wasn't "authentic", and knew what the ingredients were supposed to be, why did you bother to make my recipe? I would have asked you in an email, but your not accepting mail, and since you just joined yesterday and this was your first review, I am assuming your not really interested in what I have to say anyway :) But I feel better after having said it, and with that said, those that try it, I hope you enjoy it as much as I do!!!
- 1⁄2 lb fresh pork tenderloin
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 tablespoon fresh ginger (cut very fine)
- 5 -6 large mixed mushrooms
- 1⁄2 cup bamboo shoot
- 1 red bell peppers or 1 carrot
- 1 small onion, cut in wedges
- 2 green onions, shredded
- 1 medium zucchini or 1 medium celery, cut in 1-inch strips
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 garlic cloves, crushed
- 1⁄4 teaspoon ginger
- 4 tablespoons peanut oil
Seasoning in Noodles
- 1 lb fresh Chinese egg noodles
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce or 2 tablespoons soy sauce
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons rice vinegar
- Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
- Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
- Parboil noodles for 3 minutes. Rinse and drain.
- Bring another pot of water to boil, and keep hot.
- Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
- Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
- Add 2 T. oil, and stir fry pork until done.
- Add sauce mixture. Stir until thickened.
- Add the vegetables. Stir until well mixed.
- Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
- Put back in pot, and add seasonings to noodles .
- Serve meat and vegetables over noodles.
super yummy-thanks for the recipe! To the "critic"....lo mein is like meatloaf-no two people make it the same way in China or anywhere else. This woman lives in Hong Kong, not just for two years, I'm guessing she has more "real deal" experience than you. If you didn't like "linda's busy kitchen" post why did you even bother making it.
This is my husband's favorite meal at a Chinese restraunt. However, we live in North Dakota now and let's just say Chinese food is hard to come by. I came across this last night, and thought why not. I had everything I needed in the pantry minus the noodles. I boiled my thin spaghetti noodles with baking soda turning the noodles into oriental style noodles... The flavor of this was awesome!!!!! My hubby said he might not ever order it again if he gets the chance, thought this was way better than anything he has ordered in a resteraunt before. Thank you so much Linda for posting this!!!!
i have not yet tried this recipe but i intend to do so. in the meantime, i couldn't help but say of Chef #868046 that while i respect her/his right to express her/his dislike of the recipe, and even to disagree about whether or not it is "authentic," adding that smug and sarcastic "Cheers!" to the end of her/his nastily-toned post was sort of the ironic finishing touch that i think helps define her/him as a rather cheerless person.