Taking simplicity to a new level, this Pork Lo Mein was the result of left-over boneless chops, a box of spaghetti, green onion, cilantro, a can of bean sprouts and Asian sauces from the fridge.
A throw back to our college days, the no-frill's noodle dish tasted more like a homemade ramen noodle than the authentic tasting lo mein we were so craving. Served along side steamed gyoza and a sesame dipping sauce, the meal left us yearning for Mountain Dew and searching for our books from ECON 101!
Proof a dinner doesn't have to be spectacular to be enjoyable, this "Pork Lo Mein" had us reminiscing over college all night long... and put an unexpected twist on an otherwise mundane 'back to the grind' Monday!
Do you have a great LO MEIN recipe you'd like to share? I'm dying to hear it!
Pork Lo Mein (Even better the next
Left over pork, cut into strips 8 oz. spaghetti
1 teaspoon sesame oil
1 teaspoon oil (Peanut or whatever on hand)
1 garlic clove chopped
5 green onions sliced in inch pieces (green & white parts)
1 can on Asian bean sprouts
3 T Oyster sauce
1 T Soy
Dash of chili garlic sauce (optional)
Dash of sesame oil (optional)
Cook noodles according to package directions. Mix together in a small bowl oyster sauce, soy and sugar, set aside. Place oils in a wok or saute pan. Saute up garlic, green onion, bean sprouts over medium/high heat for approx 3-4 minutes.. Add pork, soy mixture, and dash of chili garlic sauce, cook 1-2 minutes. Add noddles and lightly fold together with tongs. Place in a bowl and top with cilantro and tiny drizzle of sesame oil.