BBQ Pork Lo Mein
Submitted by muffie
Chinese BBQ pork lo mein with bok choy and bean sprouts tossed in oyster sauce and dark soy. Wok-fried in 15 minutes, this takeout-style noodle dish is faster than calling for delivery.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minForget the delivery menu. This lo mein is faster, fresher, and loaded with way more char siu pork than any takeout box.
Sesame-tossed noodles hit a screaming hot wok with ginger, crunchy bok choy, bean sprouts, and sliced Chinese BBQ pork, then get drenched in a quick sauce of oyster sauce, dark soy, and a pinch of sugar.
From wok to plate in about 15 minutes, and the whole kitchen smells like your favorite Chinatown noodle spot.
Pro Tips
- Toss the cooked noodles with sesame oil immediately after draining to prevent them from clumping into a sticky mass
- Get the wok ripping hot before adding anything; that high heat is what gives lo mein its signature smoky “wok hei” flavor
- Chinese BBQ pork (char siu) is available at most Asian grocery delis, or use leftover roast pork, beef, chicken, or shrimp
Variations
- Swap the pork for leftover roast beef, lamb, shrimp, or chicken
- Use whatever fresh vegetables are in season instead of bok choy and sprouts: snow peas, broccoli, or sliced mushrooms all work well
Ingredients
Directions
Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside. Combine sauce ingredients, set aside.
Heat wok, add oil. Add ginger stir fry until fragrant (about 10 sec). Add bok choy, bean sprouts and pork, stir fry 2 minutes. Then add broth. When broth is hot, add noodles, cover and cook 2 minutes.
Add sauce, stir well and serve.
Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken. Other fresh vegetables in season can be used in place of the sprouts and bok choy.
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