Roasted Pork Lo Mein Recipe

Roasted Pork Lo Mein Recipe :-Using whatever vegetables you have on hand is one of the many advantages of preparing this takeout favorite at home, according to Maroney. You can even alter it up to use different vegetables. As an alternative to the cabbage and carrots that are included in the dish, snow peas, broccoli, and baby corn are all wonderful additions or substitutes. Do you enjoy spice? You can add a touch of heat to the dish by topping it with chili crisp, dried chili flakes, or fresh chilies. You can also use spaghetti in place of fresh lo mein noodles if you are unable to locate them. This does not have the same elastic bite as the other option, but it will serve you well when you are in a moment of need.

Ingredients

¼ cup thick soy sauce, divided
½ cup brown sugar, divided
1 cup chicken broth, divided
1 teaspoon Chinese five spice
2 pounds trimmed pork tenderloin
1 tablespoon oyster sauce
3 cloves garlic, grated
2 tablespoons vegetable oil
½ head Napa cabbage, thinly sliced
2 large carrots, peeled and finely chopped
2 scallions, thinly sliced, plus more for serving
1 pound lo mein noodles

Directions :

Within a big bowl, combine two teaspoons of soy sauce, half a cup of brown sugar, half a cup of chicken broth, and Chinese five spice by whisking them together.
After adding the pork tenderloin, toss it to coat it.
Wrap the pork in plastic wrap and place it in the refrigerator for at least one hour and up to twenty-four hours.
Preheat the oven to 400 degrees Fahrenheit.

Put the pork tenderloin on a baking sheet that has been coated with parchment paper. The marinade should be saved for basting.
After ten minutes in the oven, baste the meat with the marinade.
To ensure that the pork reaches an internal temperature of 160 degrees Fahrenheit, continue roasting it and basting it with marinade every ten minutes.
When the pork has reached a temperature where it can be touched, slice it into thin strips and lay it aside.

In a small bowl, combine the remaining soy sauce, brown sugar, chicken broth, oyster sauce, and grated garlic by whisking all of the ingredients together. Remove the sauce from the stir-fry.
Bring the noodles to a boil in accordance with the instructions on the package.
While this is going on, put a large saute pan on the stovetop and add vegetable oil to it. Place the pan over high heat.
Cook the cabbage, carrots, and scallions for three to four minutes, or until they have become more tender.

After the noodles have been cooked, add them to the vegetables and mix them together.
Pork should be added.
Stir-fry sauce should be added, then the food should be cooked over high heat for five minutes.
Depending on your preference, you can garnish the lo mein with additional chopped scallions before serving.

How do I store leftover roasted pork lo mein?

According to Maroney, the flavors of the marinade and stir-fry sauce really soak into the noodles, which results in the roasted pork lo mein tasting even better the next day following its preparation.
In the event that you have any leftover lo mein, you should wait until it has cooled down before placing it in a container that protects it from air. Despite the fact that the noodles can be stored in the refrigerator for up to five days, Maroney cautions that they do not freeze well. If,
on the other hand, you are truly interested in preserving them for a considerable amount of time, you can place heaps of lo mein in a muffin tin that has been buttered and then place the pan in the freezer. After the noodle bundles have been frozen, remove them from the bag and place them in a plastic storage bag.
Put the noodles in a big saute pan and add ¼ cup of chicken stock or water. This will allow you to reheat the dish more effectively. To keep the food from sticking, you might also need to add a tiny bit of oil. Stir the lo mein a few times to loosen it up as it is cooking in the pan with the lid on until it is completely heated through.

Nutrition :

Calories per Serving 906
Total Fat 21.2 g
Saturated Fat 4.7 g
Trans Fat 0.2 g
Cholesterol 244.5 mg
Total Carbohydrates 109.4 g
Dietary Fiber 6.3 g
Total Sugars 23.9 g
Sodium 1,325.4 mg
Protein 67.9