Char Sui Pork Lo Mein

We had left over Char Sui Pork Chops and decided to make Char Sui Pork Lo Mein with with the meat. Who knew we could cook Chinese so well? It was good, would make again. 

Char Siu Pork Lo Mein

Omnivore’s Cookbook

This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork lo mein in 20 minutes. It’s even faster than takeout!

Ingredients

½     pound (230 grams) angel hair spaghetti

2      tablespoons peanut oil (or vegetable oil)

1      thumb ginger , sliced into thin strips (*see footnote 1)

4      cups chopped napa cabbage (or other veggies of your choice) (*see footnote 2)

½     pound (230 grams) char siu pork , shredded

2      tablespoons homemade chicken stock (or boxed chicken stock)

Sauce

1+½   tablespoons oyster sauce

1         tablespoon dark soy sauce (*see footnote 3)

½        tablespoon soy sauce

1         tablespoon Shaoxing wine (or Japanese sake, or water)

¼        teaspoon sugar

¼        teaspoon white pepper powder

½        teaspoon salt

Instructions

1.   Bring a large pot of water to a boil. Cook spaghetti according to instructions. Drain and rinse with tap water. Set aside.

2.   Combine all the ingredients for the sauce in a small bowl. Mix well.

3.   Heat oil in a large nonstick skillet over medium high heat until hot. Add ginger. Stir a few times until fragrant.

4.   Add napa cabbage. Cook and stir until it starts to turn tender, 1 to 2 minutes.

5.   Add char siu pork and pour in the sauce. Mix a few times.

6.   Add noodles and green onion to the skillet.

7.   Toss with a pair of tongs, until the sauce is fully absorbed.

8.   Serve immediately.

Notes

1.   The recipe calls for a lot of ginger to boost the flavor of the noodles. The ginger will be cooked thoroughly, so you won’t really taste it while eating. If you do not like the idea of sliced ginger, use can use 1 tablespoon grated fresh ginger instead.

2.   Napa cabbage works very well in stir fried noodle dishes because it turns tender and sweet and absorbs flavor very well once cooked through. Alternatively, you can use Chinese bok choy, mustard greens, bell peppers, and carrots. Please note, the cooking time will vary depending on the veggies you are using. You want the veggies half-cooked-through in this step.

3.   The dark soy sauce adds brown color to the noodles and the way it caramelizes makes the dish look very appetizing. If you do not have dark soy sauce, use normal soy sauce instead.