Prep 30 mins
Cook 3 hrs
The trick to this recipe is "drying out" the noodles, more work but makes a big difference in the finished recipe. You don't have to dry the noodles if you don't want to. This recipe is for a large amount because I freeze some for a later meal. Please feel free to downsize your servings. The amount of servings and cook time are approximate depending on how big of a batch you make.
- 4 lbs cooked spaghetti
- 2 cups soy sauce
- 1⁄2 cup brown sugar
- 1⁄2 cup vegetable oil
- 1⁄2 cup oyster sauce
- 3 lbs pork loin
- 1 large Spanish onion, chopped
- 2 lbs fresh sliced mushrooms
- 1 lb shredded carrot
- 2 lbs fresh bean sprouts
- 3 teaspoons ginger-garlic paste
- Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.
- Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it "drys out", you will see the difference. Continue until all the pasta has been dryed out.
- Stir fry the pork loin that has been sliced into strips in vegetable oil,.
- remove and set aside. Use your favorite teriyaki recipe for the pork.
- Stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the Asian dept. of grocery store until soft.
- Add the rest of the vegetables mixing well and cook for about 2 minutes.
- Add vegetables and pork to spaghetti mix and mix together well making sure everything is evenly distributed.
- Great for OAMC.
I had no idea you could bake noodles! This was such an amazing recipe! I followed it to the T, except I omitted the pork because I made it to go with Bourbon chicken- http://www.food.com/recipe-finder/all/45809. The noodles tasted JUST LIKE my favorite take-out place, and I will DEFINITELY be making this again. Yummmmmmmmmmm!
Thank goodness for a great lo mein recipe!!! This was simple and the drying tip really made a difference (I tasted the noodles before and after drying...the dried noodles had a more concentrated flavor) in the overall dish. My family loved it and they are already figuring out when they can request it again!!! I didn't put in mushrooms, but added shredded cabbage and bean sprouts. It was amazing!!!!!! Thank you for posting! Oh, and by the way, I used the Zaar recipe ingredient calculator to reconfigure recipe for 6-9 (from 24-36)...made it oh so easy!!!!
I have made this severe times and it is always a hit! I had tried to freeze by putting it into a food saver bag, but I didn't care for the texture afterwards. I recently attempted to freeze again. I again put into a food saver bag, however this time I froze before vacuum sealing. The texture was much better. I reheated in a hot frying pan with a tsp of oil and a drop of sesame oil. Once the oils were hot I added the lo mein, and a couple Tbsp of water, covered for a couple mins to steam back to life and it was perfect! The amount I reheated was a single serving. Thanks so much for posting. We recently moved cross country and haven't found a Chinese restaurant we liked. This definitely satisfies the craving!