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!
A plate of stir fried noodles is a quick way to get a well-balanced meal on the table. All you need is: spaghetti, plenty of fresh herbs (very important!), veggies of your choice (I used napa cabbage in this recipe), shredded char siu pork, and a solid noodle sauce.
Since moving to the US, I prefer to use regular spaghetti instead of Chinese noodles in my stir fried noodle dishes. It is easier to find, doesn’t break apart easily during cooking, and still results in a very authentic taste.
This recipe uses pre-cooked BBQ char siu. If you don’t have char siu already, you can use ground pork to cook this recipe, too. Start the stir fry by heating up the skillet and cooking the herbs. Instead of adding napa cabbage first, add the ground pork and a splash of soy sauce, and cook until the surface is browned. Then you can continue to follow the recipe to finish up the stir fry.
To get dinner on the table as soon as possible, you can organize your workflow to finish up the whole process in 20 minutes. Start by bringing a pot of water to a boil. Then cook and drain the noodles (it only takes 5 minutes if you use angel hair spaghetti). While heating up the water and boiling the noodles, chop the veggies and mix the sauce. Then you can finish up the stir frying in 5 minutes. Isn’t it super easy?
I hope you enjoy!
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!Print
- 230 grams (1/2 pound) 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)
- 230 grams (1/2 pound) char siu pork, shredded
- 2 tablespoons homemade chicken stock (or boxed chicken stock)
- Bring a large pot of water to a boil. Cook spaghetti according to instructions. Drain and rinse with tap water. Set aside.
- Combine all the ingredients for the sauce in a small bowl. Mix well.
- Heat oil in a large nonstick skillet over medium high heat until hot. Add ginger. Stir a few times until fragrant.
- Add napa cabbage. Cook and stir until it starts to turn tender, 1 to 2 minutes.
- Add char siu pork and pour in the sauce. Mix a few times.
- Add noodles and green onion to the skillet.
- Toss with a pair of tongs, until the sauce is fully absorbed.
- Serve immediately.
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.
The nutrition facts are calculated based on 1 of the 3 servings generated by this recipe.