Cantonese Pan Fried Noodles (Pork Lo Mein)
It’s easy to get into a rut at dinner time…
We often fall into a routine of making either quick healthy dinners that cut calories, or comfort foods we know our kids won’t complain about like grilled chicken salad or spaghetti with marinara.
There is absolutely nothing wrong with that. It’s good to have a few staple meals you can pull together without ever looking at a recipe.
But don’t you get bored eating the same dishes over and over again?
I do.
I think that’s part of the reason I initially started A Spicy Perspective. To free myself, and others, from dinnertime boredom.
Today’s Cantonese Pan Fried Noodles recipe, AKA Pork Lo Mein, is a far cry from traditional mostly mundane dinner options. It’s packed with veggies like scallions, carrots, and mung bean sprouts, as well as stir fried pork loin, and oodles of skinny egg noodles.
I generally make Cantonese Pan Fried Noodles with pork, but you can certainly swap our chicken, shrimp, or tofu.
The key to making fabulous Cantonese Pan Fried Noodles, is to mix the soy sauce based dressing ahead of time, then to stir fry the pork and veggies separately so that each gets just the amount of time and attention it needs.
Then toss it all back together in the end.
Stir fry the ingredients over a hot flame so they sizzle immediately when added to a wok or large skillet.
Make sure to add the mung beans sprouts at the end, so they don’t wilt.
Cantonese Pan Fried Noodles is a quick meal that feeds a crowd and always, always, gets rave reviews.
It will make any boring weeknight feel like an exotic celebration.
Plus, Cantonese Pan Fried Noodles (Pork Lo Mein) makes great leftovers. Take the rest to work the next day… You might even get a new stapler for sharing. *wink*
Cantonese Pan Fried Noodles (Pork Lo Mein)
Ingredients
- 10 ounces long thin egg noodles Hong Kong Noodles
- 1 pound pork loin
- 2 cups mung bean sprouts
- 1 1/2 cups shredded carrots
- 1 bunch scallions
- 1 tablespoons cornstarch
- 4 tablespoons dark soy sauce divided
- 1 1/2 tablespoons rice wine
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons oyster sauce
- 1-2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 2 1/2 tablespoons coconut oil for cooking
Instructions
- Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
- Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
- Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
- Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
- Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.
Nutrition
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This recipe was great!! I doubled everything and tripled the sauce for my fam of 5. Turned out perfect
thank you
This was very good, and I will be making it again. It was a bit dry, so next time I will double the sauce. And the addition of celery ( as noted by another reader) would be excellent. This is a definite keeper. Thanks for this recipe.
Hi Nancy,
Your sauce might have boiled down too much before adding the noodles. If you are worried about too much sodium in a double batch of sauce, you could always add in some water to loosen the sauce before adding the noodles.
Absolutely the best!! I added chopped celery,and used left over pork loin, sliced thin. So flavorful! Family loved it! A keeper.
Thanks Cynthia! I’m so very glad you enjoyed it. :)
Such a great idea. This sounds so zesty and delicious! I cannot wait to try it out!
That looks soo adorable and delicious!!! Thank you for sharing your recipe :) will definitely give this a try!
This was better than Chinese takeout. Soooo good and instantly a new favorite. Thanks for sharing!
Just made this for dinner and …………. OMGosh!!!!!
I added some sliced fresh portabello mushroom, added a bit more chili flakes, and doubled the sauce.
This is definitely going into the monthly rotation. Yes, I said monthly. I doubt if I cook the same meal more than 6 times a year.
I’m a foodie by nature, a cook by profession and a genetically predisposed recipe hoarder. This one’s going into the collection, but into the “find it fast cuz we love it” section.
this looks really good. Where do you buy the thin egg noodles? I’m assuming you don’t use angel hair pasta.
Hi Adele, I found it at our local grocery store. You can use egg angel hair if you can’t find it. :)
YES, we totally get into the dinner ruts, too. This looks like such a delicious option!!
This looks just so delicious!
Such a great idea for a quick dinner!
One of my favorite dishes! Love that you can easily make this at home now!
OMG….now I’m starving!!
Looks so good – so much flavor and texture!
Looks like this dish is loaded with flavor!
Beautiful looking dish! Thanks for the inspiration!