Prep 5 mins
Cook 10 mins
This recipe shows for pork, but you can add thinly sliced beef, chicken, or even use shrimp. You can also add just vegetables for a vegetable lo mein. It's very versatile.
- 1⁄4 cup chicken broth
- 1⁄4 cup soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 dash hot sauce (optional)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 carrot, julienned
- 8 ounces lean pork tenderloin, sliced in very thin strips
- 1 cup fresh mushrooms, sliced
- 1 cup peas
- 2 -4 green onions, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated
- 8 ounces linguine, cooked (or spaghetti or fetuccini)
- Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes.
- Add pork and continue to saute' 2-3 more minutes.
- Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
This was super. I was standing in the shower when I realized I had forgotten to put the brown rice on... and dinner was quickly approaching. I'd never made lo mein before, but figured it would have to work in a pinch. This was a simple recipe, used ingredients I already had on hand and everyone was thrilled. When you make the sauce up, it looks like there's no way there's going to be enough, but there totally was. Subbed specifics for 2 large chicken breasts and a 10 oz. bag of frozen stir fry veggies.
Delicious!! I took advantage of this recipe to clear out the fridge. I used celery, carrots and pan-seared tofu. I also added a heaping spoon (didn't measure) of Thai garlic chili paste. A keeper! 2Bleu, thanks for the recipe!
I used chicken and added bean sprouts.