🍜 Pork lo mein

Name: Pork lo mein
Total time: 30 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 400 g fresh egg noodles; 300 g pork loin, cut into thin strips; 250 g cabbage, shredded; 2 carrots, cut into matchsticks; 3 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp vegetable oil; 2 garlic cloves, 2 spring onions

Origin: China · Guangdong

735kcal

per serving · 350 g

210kcal

per 100 g

28 gProtein8 g / 100 g

24 gFat7 g / 100 g

102 gCarbs29 g / 100 g

Lo mein is a Chinese noodle dish of soft boiled egg noodles tossed in a wok with strips of pork, cabbage and carrot, seasoned with soy sauce and a little sesame oil. Unlike crispy chow mein, the noodles stay soft and slippery, coating evenly in the savoury sauce. It is served hot as a one-plate meal.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: egg noodles, pork

Contains porkbecause of: pork

Contains glutenbecause of: egg noodles, soy sauce

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy ⚠ Sesame

What it is made of

egg noodlesporkcabbagecarrotsoy saucesesame oil

Recipe

4 servings30 min

Ingredients

400 g fresh egg noodles
300 g pork loin, cut into thin strips
250 g cabbage, shredded
2 carrots, cut into matchsticks
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
2 garlic cloves, 2 spring onions

Method

Cook the noodles for 2–3 minutes, drain and rinse briefly.
Stir-fry the pork in the vegetable oil over high heat for 3 minutes; add the garlic.
Add the cabbage and carrot and stir-fry 2–3 minutes until just tender.
Add the noodles, soy sauce and sesame oil and toss for 2 minutes. Finish with spring onions.

How to make it lighter

Double the cabbage and carrot and use fewer noodles for a lighter plate.
1 tsp sesame oil is enough for flavour; 1 tbsp oil ≈ 120 kcal.
Use lean pork loin rather than fattier cuts.

History

Lo mein, Cantonese for 'tossed noodles', comes from southern Chinese cooking. It became one of the best-known dishes of Chinese-American takeaway restaurants and is eaten in many variations worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →