Chinese American takeout includes pork lo mein. The chewy noodles, silky soy sauce, and fresh vegetable crunch make this dish irresistible. Roast pork often has a reddish-brown crust.
¼ cup thick soy sauce, divided
½ cup brown sugar, divided
1 cup chicken broth, divided
1 teaspoon Chinese five spice
2 pounds trimmed pork tenderloin
1 tablespoon oyster sauce
3 cloves garlic, grated
2 tablespoons vegetable oil
½ head Napa cabbage, thinly sliced
2 large carrots, peeled and finely chopped
2 scallions, thinly sliced, plus more for serving
1 pound lo mein noodles
Ingredient
Direction
Mix 2 tablespoons soy sauce, ¼ cup brown sugar, ½ cup chicken broth, and Chinese five spice in a large bowl.
1
Add pork tenderloin and coat. Refrigerate pork for at least 1 hour or up to 24 hours under plastic wrap.
2
Heat oven to 400 F. Place pork tenderloin on parchment-lined baking sheet. Save marinade for basting.
3
Marinate after 10 minutes of baking. Keep baking and basting with marinade every 10 minutes until pork is 160 F.
4
After cooling, slice pork into thin strips and set aside. In a small bowl, mix the remaining soy sauce, brown sugar, chicken broth, oyster sauce, and grated garlic.
5
Reserve stir-fry sauce. As directed on the package, boil noodles. Place a large saute pan on high heat with vegetable oil.
6
Sauté cabbage, carrots, and scallions for 3–4 minutes to soften. Toss cooked noodles with vegetables. Add pork.
7
Toss with stir-fry sauce and cook 5 minutes on high. If desired, add chopped scallions to lo mein before serving.