On a recent visit to a Chinese restaurant, I noticed chow mein on the menu. It’s a traditional Chinese dish that sometimes takes a back seat to lo mein. 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.
- You can use shredded packaged cabbage instead of Chinese cabbage.
- A quick way to slice scallions is to snip them with a scissors.
Pork Chow Mein
Serves 2. Recipe by Linda Gassenheimer
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
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.