Lo mein is a popular take-out food in American Chinese restaurants, feel free to use beef or chicken instead of pork or try to make chicken lo mein directly here.
- 12 oz. lo mein (soft egg noodles)
- 4oz. cucumbers
- 5oz. ground meat
- 1/2 tsp salt
- 3 tsp dark soy sauce
- 1 tsp cooking wine
- 0.7oz. green onion
- 0.7oz. ginger strips
- 2 tsp cornstarch
- 1/2 tsp five-spice powder
- Cooking oil for frying
- The meat we will need to make the pork lo mein recipe, rinse and pat dry with paper towel.
- Cut pork across the grain into thin strips and then chopped.
- Rinse the fresh ginger and green onion, set aside in a plate.
- Dissolve the cornstarch with some water, stirring well in a bowl.
- Heat 1-2 table spoon of cooking oil to hot over medium-high heat in a preheated wok. Then stir in green onion and ginger, stir briefly until aromatic. Combine the ground meat, well tossed and season with cooking wine, cook until the meat color changed.
- Add the hot water, soy sauce and five-spice powder, well stirring with spatula.
- Continue cook until boiling angina, then stirring the cornstarch mixture and add to the wok to thicken the sauce.
- Remove and transfer in a bowl, keep warm aside.
- Take out lo mein noodles from refrigerator and let it cool to room temperature before cooking.
- In a big pot, add water and bring it into a boil, then add the noodles and cook for 10 minutes or until soft but tender. Remove with strainer.
- Place the noodles in the middle of the plate with cucumber.
- Add meat mixture over the top of noodles, serve pork lo mein dish immediately and well tossed before enjoying.