Pork Stir-Fry with Noodles (Lo Mein) | America's Test Kitchen

Name: Pork Stir-Fry with Noodles (Lo Mein) | America's Test Kitchen
Ingredients: 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons hoisin sauce (see note); 1 tablespoon toasted sesame oil; 1/4 teaspoon five-spice powder; 1 pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note); 1/4 teaspoon liquid smoke (optional); 1/2 cup low-sodium chicken broth; 1 teaspoon cornstarch; 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons grated fresh ginger; 4 1/2 teaspoons vegetable oil; 4 tablespoons Shaoxing wine or dry sherry (see note); 1/2 pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups); 2 bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups); 1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups); 12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note); 1 tablespoon Asian chili-garlic sauce

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Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued pork, and flavorful vegetables. Our version combines these with a silky sauce for a delicious, hearty main dish.

Keywords

Pork
Chinese
Asia
Meat
Main Courses

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Ingredients

3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce (see note)
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
1/4 teaspoon liquid smoke (optional)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Shaoxing wine or dry sherry (see note)
1/2 pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
1 tablespoon Asian chili-garlic sauce