| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 6 ounces dried lo mein noodles
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
- 2 1/2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 bunch scallions, thinly sliced
- 1 tablespoon minced peeled ginger
- 2 cloves garlic, minced
- 4 cups broccoli slaw mix
- 1 red bell pepper, thinly sliced
Instructions
- Bring a large pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons cooking water, then drain the noodles and rinse under cold water. Meanwhile, combine the soy sauce and oyster sauce in a small bowl. Put the pork in a medium bowl and toss with 1 tablespoon of the soy sauce mixture.
- Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into thin strips.
- Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Add the egg and toss. Divide among bowls.
Nutrition Facts
| Calories | 434 |
| Total Fat | 15 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 164 milligrams |
| Sodium | 1466 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 5 grams |
| Sugar | 5 grams |
| Protein | 32 grams |
Reviews
I saw this recipe in Food Network’s most recent magazine. It looked good & fairly easy. It was fantastic! I made it for my son & 2 toddler granddaughters and they gobbled it up! When I 1st set the pan on the table to serve, we laughed at how much there was for a 4-serving recipe. Well, there wasn’t that much leftover. The 2 year old had 3 helpings!
Have made this many times to great accolades. Used napa cabbage, carrots and celery when didn’t have/couldn’t get broccoli slaw. Ampped up ginger and sesame oil and added hoisen sauce for a little more zip. Delicious!
Tweaked is a bit due to other reviews. Doubled the oyster sauce. Used closer to 1.25 pounds pork. Doubled the ginger. Used sesame oil to cook the pork. And at the very end ,added one tsp sugar to the remaining soy mixture before I added it to the pan. My family was very happy with this and we WILL make it often !
This recipe is apart of dinner rotation at my house. It is better then any low mein I have had at a restaurant. I have made it like the recipe once and then made it my own. Due to picky kids I leave out the peppers and only put like a cup of broccoli slaw. When the kids aren’t home I put mushrooms in as well. I also add a little sesame oil in it too. It is so good. Thanks Food Network for this quick and super easy recipe. I really wanted to save cash and make the foods I love at home. I’m accomplishing that thanks to recipes like this.
I made this last night and it was good. I followed the recipe initially and the taste was weak to me. But, hey, that’s why we taste so we can season to our heart’s content. A few comments:
1. Do not attempt to brown all the pork at once. Since its marinated, the entire mass will only steam which means no caramelized goodness. I browned half and developed a good crust and then pulled it off and finished off the remainder.
2. Chinese mustard is excellent when mixed in.
3. I added garlic chili peppers for heat and tartness. Yummy.
4. I used Tonkatsu sauce to add some sweetness. If you don’t have, its very similar to worcestishire sauce.
Great recipe!! I am a first time chinese food cook lol and this was so easy to follow. My 12 year old son loved it!! I plan on branch out next time will use this recipe as my base.
this is a fantastic “starter” recipe. it’s a great base to begin with and then amend to taste. add hoisin, sesame oil, or sweet/garlic chili sauce, different meats, ( i’ve used chicken and shrimp, or bulk it up with extra veggies (carrots, green beans, mushrooms, water chesnuts, etc.. make it your own and this can turn into a quick, easy, inexpensive week night meal the the whole family will love, i have a very picky four year old and a foodie forty year old who agree!
The first time I made this it lacked enough flavor, so the second time I used toasted sesame oil instead of veg oil and increased the amount of oyster sauce and ginger. That made a big difference.
We didn’t care for this even though I was excited about trying it. I used lo mein noodles, and subbed hoisin sauce for oyster sauce as another review did. I prefer the flavor. I believe I overcooked the lo mein, but I can’t blame the 2 stars on that. The flavors just were blah to me, and it didn’t really come together. The egg did nothing for us as well.
this is pretty darn good and oh so easy. I will make this many times. love it.