Total Time
50mins
Prep 10 mins
Cook 40 mins

My combination of a few different Lo Mein recipes was too delicious not to share! Not to mention I wanted to record it somewhere so I wouldn't forget for next time... yum!! The meat & vege portions given are approximately what I have used and are all of course adaptable. You could sub minced pork for diced or even chicken / prawns... Also add more cornflour if you feel there is too much liquid.

Ingredients Nutrition

Directions

  1. Prepare the rice noodles as per packet instructions while cooking the rest of the dish.
  2. Gently saute onions, garlic, chilli, ginger and white pepper until onions are soft but not brown.
  3. Add pork mince & brown. Note: if you stir raw mince into the onions then flatten against the bottom of your wok or pan with the back of your cooking utensil & then kind of flip to brown both sides (instead of stirring continuously) the meat will cook in "clumps" leaving better texture & we think flavour at the end.
  4. Add celery, carrots & cabbage. Continue to brown for a further couple of minutes.
  5. Add stock, soy sauce, fish sauce & brown sugar. Cook until veges are about half done. Maybe 10mins or so.
  6. Meanwhile lightly beat eggs & pour into an oiled medium heated pan. Slowly cook until just brown, flip & once cooked slice & set aside. Prepare spring onions & combine with cooked egg.
  7. Add broccoli & red pepper to mince. Cook for another few minutes.
  8. Mix the cornflour & water together. Add to mince with the prepared rice noodles. I like to cook this all together for another few minutes to allow the noodles to heat through & soak up a bit of flavour. Just be careful not to overcook the veges.
  9. Mix in the egg & spring onion just before serving.