Pork Lo Mein
This Pork Lo Mein recipe is similar to the Pork With Carrots & Napa Cabbage Lo Mein recipe with a slight variation in the sauce and now I have a video for it. By the way, don’t laugh at me for mispronouncing Worcestershire because I can never pronounce that word right. If you could, then WOOHOOO! Me? probably NEVER! 😅😂
Pork Lo Mein
Ingredients
- 1/2 box thin spaghetti noodles
- water for boiling the noodles
- 1/2 pound pork
- 3 tbsp vegetable oil
- 2 cloves garlic (chopped)
- 1 md red onion (chopped)
- 2 pcs carrots (julienned)
- 6-8 leaves napa cabbage (chopped coarsely)
- 3-4 pcs button mushrooms (sliced)
- 1/2 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp sesame oil
- generous sprinkle of black pepper
- lemon slices
Instructions
- Boil water to cook the thin spaghetti noodles, al dente.
- Add oil into preheated wok. Tilt the work to coat the sides of wok with oil.
- Add the chopped pork. Gently break 'em apart as you stir. Cover the wok to cook the pork. Create a space in the middle. Add the onions and garlic to saute. Cover it back up to continue cooking for a couple of minutes.
- Stir in the julienned carrots. Add the sauce mixture of soy sauce, water, Worcestershire sauce, and sesame oil. Sprinkle black pepper, stir more, then cover to let the liquid boil.
- Once the liquid boils, stir in the napa cabbage. Cover to cook and let the napa cabbage soften a bit.
- Add the cooked noodles into the wok then stir everything together. Stir in the sliced button mushrooms in the end. Turn the stove off. The heat from the wok and noodles will finish cooking the mushrooms.
Don’t forget to squeeze in lemon juice. It makes it even better. Enjoy!
