Pork and Egg Lo Mein
- Kosher salt
- 6 ounces dried lo mein noodles, spaghetti or linguine
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 1 -inch-thick boneless pork chops (about 3/4 pound), thinly sliced
- 2 1/2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 bunch scallions, thinly sliced
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 4 cups broccoli slaw mix
- 1 red bell pepper, thinly sliced
Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture.
Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine