Stir-Fried Lo Mein Noodles With Pork and Vegetables Recipe

Ingredients

• Barilla, Spaghetti, Enriched Macaroni Product

  Barilla America, Inc.

  16 oz or 448g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ½ lb or 680g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Water

  Plain, clean water

  ½ cup or 118g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Soy sauce

  Low sodium, Shoyu

  3 tbsp or 48g

• Oyster Sauce

  Kikkoman

  3 tablespoon or 51g

• Balsamic vinegar

  2 tbsp or 32g

• Rice Vinegar

  Nakano

  30 ml or 200g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Cornstarch

  1 tbsp or 8g

• Garlic

  Raw

  3 cloves, minced or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Canola oil

  3 tbsp or 42g

• Ginger root

  Raw

  1 tbsp or 6g

• Red Cabbage

  Shredded - Dole

  8 oz or 227g

• Broccoli

  Raw

  ½ lb or 227g

• Carrots

  Raw

  2 large or 144g

Directions

1. 1. Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.
2. 2. Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.
3. 3. Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.
4. 4. Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons (15ml) of the sauce and mix well.
5. 5. In a wok or large cast iron skillet, heat 1 tablespoon (15ml) neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.
6. 6. Add 1 tablespoon (15ml) neutral oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.
7. 7. Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.
8. 8. Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.
9. (source: https://www.seriouseats.com/recipes/2017/04/stir-fried-lo-mein-noodles-pork-vegetables-recipe.html)

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