Pork and Egg Lo Mein
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 480
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 183
- Sodium
- 1025
- Total: 35 min
- Active: 30 min
Ingredients
Kosher salt
6 ounces dried lo mein noodles
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 minced peeled ginger
2 cloves garlic, minced
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced
Directions
- Bring a large pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons cooking water, then drain the noodles and rinse under cold water. Meanwhile, combine the soy sauce and oyster sauce in a small bowl. Put the pork in a medium 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 and cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into thin 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 remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Add the egg and toss. Divide among bowls.