Lo mein is a noodle dish that often is confused with chow mein, and many Chinese restaurants further the confusion by using the two names interchangeably. The dishes are similar, both featuring noodles mixed with stir-fried meat and vegetables and a savory sauce. But whereas chow mein refers to parboiled and stir-fried noodles, lo mein refers to noodles that are fully cooked separately and quickly tossed with sauce in the wok. The roast pork in this recipe is char siu, the same gorgeous reddish-brown pork often displayed and sold in Chinatown shop windows. Instead of buying the pork ready-made, you can also roast your own at home. For the egg noodles, you can use any that are thin and round; spaghetti will also work.
Provided by: SmallRecipe.com
Yield: serves 4 as part of a multicourse meal
Ingredients:
| 12 ounces, thin dried Chinese egg noodles |
| 2 tablespoons sesame oil |
| 3 tablespoons soy sauce |
| 1 1/2 tablespoons oyster sauce |
| 1 1/2 tablespoons Chinese rice wine or dry sherry |
| 1 1/2 teaspoons honey |
| 1 tablespoon peanut or vegetable oil |
| 1 1/2 teaspoons minced garlic |
| 1 teaspoon minced or grated fresh ginger |
| 3 scallions, cut into 2-inch lengths |
| 4 or 5 fresh shiitake mushrooms, thinly sliced |
| 1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces |
Steps:
- 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
- 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
- 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
- 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.
Yakamein is a delicious and nourishing soup that is a blend of Chinese and New Orleans cuisine. There are numerous variations of the soup’s name including, but…
Provided by: SmallRecipe.com
Total time: 225 minutes
Prep time: 3 hours
Cook time: 45 minutes
Yield: 4
Ingredients:
| 1 tablespoon canola or vegetable oil |
| 3 cloves garlic, chopped |
| 48 ounce can chicken broth |
| 32 ounce container vegetable broth |
| 1 tablespoon soy sauce |
| 2 tablespoons Cajun seasoning |
| 1/2 teaspoon onion powder |
| 1 head bok choy, chopped keeping leafy greens and stalks separated |
| 8 ounces Chinese wheat noodles, rice noodles, or spaghetti |
| 4 hard boiled eggs, sliced in half |
| chopped scallion for garnishing |
| ketchup, worcestershire sauce, soy sauce, or hot sauce for condiment, optional |
| 1 (3.52 ounce packet) seasoning mix for roast red pork (Contains 2 pouches, total weight is 3.52 ounces. Use only 1 pouch for this recipe.) |
| 1 1/4 pound pork tenderloin |
Steps:
- Place one pouch of the seasoning mix for roast red pork and 1/2 cup water in a ziplock bag. Massage bag to help dissolve seasoning.
- Place pork in bag. Seal tight and chill for 3-4 hours.
- Remove pork from marinade. Place on a greased baking sheet. Bake in a preheated 375° F oven for 30-35 minutes or until internal temperature is 145° F.
- Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.
- Prepare soup and noodle while pork bakes.
- Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.
- Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes.
- Add broths, Cajun seasoning, soy sauce, and onion powder.
- Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
- Measure 4 cups of bok choy stalks and six lightly packed cups of the leafy greens. If there are any excess, save for another use at a later time.
- Increase heat to high. Add stalks. Cook for 4 minutes. Add leaves. Cover and bring to a boil. Simmer until stalk and leaves are tender, about 5 minutes.
- Re-season to taste.
- To serve, place noodles in a bowl. Add broth, pork, and egg (1/2 for a regular soup size bowl and 1 whole for a large bowl).
- Garnish with scallion.
- Drizzle with hot sauce, soy sauce, or ketchup (optional).