Cantonese Pan Fried Noodles (Pork Lo Mein)
Cantonese Pan Fried Noodles (Pork Lo Mein) - Savory noodles speckled with fresh vegetables and stir fried pork.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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.
Calories: 306kcal | Carbohydrates: 31g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 651mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 5.5mg | Calcium: 31mg | Iron: 1.5mg