Both are noodle dishes. Chow mein noodles are crisp and served with a light sauce. Lo mein noodles are soft and part of a rich sauce. This is a quick and easy version of chow mein that you can make at home in about 15 minutes.
Chinese egg noodles are the typical noodles used for chow mein. They’re made with flour and added egg. If they are difficult to find, thin angel hair pasta works very well.
Helpful Hints
- You can use shredded packaged cabbage instead of Chinese cabbage.
- A quick way to slice scallions is to snip them with a scissors.
- Make sure your wok or skillet is very hot when adding the noodles.
Countdown
- Place water for noodles on to boil.
- Prepare ingredients.
- When water comes to a boil add the noodles.
- Stir-fry ingredients.
Shopping List
To buy: 1/4 pound Chinese egg noodles (or angel hair pasta), 1 small bottle reduced-sodium soy sauce, 1 small bottle dry sherry, 1/2 pound pork tenderloin, 1 small package shiitake mushrooms (3 ounces needed), 1 bunch scallions, 1 small Chinese cabbage (also called napa cabbage) and 1 red bell pepper.
Staples: canola oil, sugar, garlic.
Pork Chow Mein
Recipe by Linda Gassenheimer
Ingredients
- 1/4 pound Chinese egg noodles
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 tablespoons dry sherry
- 2 tablespoons canola oil, divided use (or substitute)
- 4 crushed garlic cloves
- 2 scallions, thinly sliced
- 2 cups thinly sliced Chinese cabbage
- 1 cup sliced red bell pepper
- 1/2 pound pork tenderloin, cut into 1/4-inch strips
- 1/2 cup shiitake mushrooms (about 3 ounces)
Bring a medium-size saucepan 3/4 filled with water to a boil. Add the noodles and boil for 3 to 4 minutes or according to package instructions. Drain in a colander and rinse under cold water to prevent them sticking together. Mix soy sauce, sugar and sherry together in a small bowl and set aside. Heat 1 tablespoon oil in large wok or skillet and add garlic, scallions, cabbage and red bell pepper. Stir-fry for 2 minutes remove and set aside. Add meat and mushrooms and stir-fry for 2 minutes. Return vegetables to the pan. Push the ingredients to the side to form a hole in the center. Add the soy sauce mixture into the hole and bring all of the ingredients together over the sauce. Toss well. Remove to a plate. Raise the heat to high and add the remaining 1 tablespoon oil. Add the cooked noodles and toss until they are browned. Return the ingredients to the pan and mix with the noodles. Divide between two dinner plates.
Per serving: 535 calories (29% from fat), 17.2 g fat (2 g saturated, 9.6 g monounsaturated), 72 mg cholesterol, 34.5 g protein, 56 g carbohydrates, 3.7 g fiber, 585 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2023 Tribune Content Agency, LLC
