Pork Stir-Fry with Noodles (Lo Mein)

Name: Pork Stir-Fry with Noodles (Lo Mein)
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 3 tablespoons, soy sauce; 2 tablespoons, oyster sauce; 2 tablespoons, hoisin sauce (see note); 1 tablespoon, toasted sesame oil; 1/4 teaspoon, five-spice powder; 1 pound, boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note); 1/4 teaspoon, liquid smoke (optional); 1/2 cup, low-sodium chicken broth; 1 teaspoon, cornstarch; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons, grated fresh ginger; 4 1/2 teaspoons, vegetable oil; 4 tablespoons, Shaoxing wine or dry sherry (see note); 1/2 pound, shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups); 2 bunches, scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups); 1 small head, Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups); 12 ounces, Chinese egg noodles (fresh) or 8 ounces dried linguine (see note); 1 tablespoon, Asian chili-garlic sauce

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Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued pork, and flavorful vegetables. Our version combines these with a silky sauce for a delicious, hearty main dish.

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

For a lo mein recipe with chewy noodles tossed in a salty-sweet sauce and accented with bits of smoky pork and still-crisp cabbage, we seared strips of meat from country-style pork ribs over high heat, adding liquid smoke for barbecue flavo...

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