Recipe: Pan-Fried Pork Noodles

Midweek meals are always a challenge, and by Thursday, most of us could use some help figuring out what to put on the table. Pan-Fried Pork Noodles, or pork lo mein, is a savory, satisfying and slightly spicy answer to that dreaded question: What’s for dinner?

This recipe, courtesy of Whisk, features flavorful marinated pork and nutritious bok choy. The ingredients can be prepped ahead of time, and once the wok (or large skillet) is hot, the dish comes together quickly. For a vegetarian version, try substituting sliced cremini mushrooms for the pork loin.

Pan-Fried Pork Noodles
Serves 4

1 pound egg lo mein noodles, dried or fresh
1 pound pork loin
1 tablespoon cornstarch
2 tablespoons peanut oil
4 small heads of baby bok choy
1 white onion

2-4 green onions, sliced

1/4 cup vegetable oil
2 cloves garlic, minced
1 teaspoon garlic chili oil
3 tablespoons mirin or rice vinegar
1 teaspoon sesame oil
1/2 cup soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch

1. Cook the noodles according to their package instructions, but remove from the water 1-2 minutes short of their cooking time, for an extra al dente noodle. The noodles will finish cooking in the wok. Rinse and drain the noodles, and set aside.
2. Whisk the marinade ingredients in a small bowl or jar until combined.
3. Finely slice the pork loin. Dust the pork pieces with 1 tablespoon of cornstarch, and stir until fully coated with the cornstarch. Pour half of the marinade over the thinly sliced pork, and reserve the rest. Stir the pork and cover. Marinate for 30 minutes to 1 hour in the refrigerator.
4. Prepare the bok choy. The white and the green parts of the bok choy will take different amounts of time to cook. Because of this, slice the white parts into strips, and place in a bowl. Roughly chop the green parts and place in a different bowl.
5. Slice the onion into thin slices vertically, from pole to pole.
6. In a large wok, heat the peanut oil until hot. Add the marinated pork and cook while stirring frequently. When cooked through, remove the pork and place in a bowl.
7. Add the onion to the wok and cook until just tender. Add the white slices of bok choy, and sauté while stirring. Cook until just tender.
8. Add the pre-cooked noodles to the wok. Stir the noodles while adding the remainder of the sauce. Add the cooked pork back into the mix and the green parts of the bok choy and stir until combined and hot.
9. Enjoy with a garnish of green onions.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

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(919) 322-2458

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