BBQ Pork Chow Mein

• Meat

  • 2 cups Bbq pork

• Produce

  • 3 cups Chinese vegetables

• Condiments

  • 2 tbsp Lo mein sauce
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 packet Chinese egg noodles, Thick

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Chinese shaoxing wine

Found on dish-ditty.com

Ingredients

• 1 packet Thick Chinese Egg Noodles (I used fresh Pancit noodles, not cooked *See note)
• 2 tablespoons Soy Sauce
• 2 tablespoons Lo Mein Sauce (or substitute 2 Tbl oyster + 1/2 tsp sugar)
• 1 tablespoon Chinese Shaoxing Wine (or Cream Sherry)
• 2 cups BBQ Pork (diced)
• 2-3 tablespoons Vegetable Oil
• 3-5 cups Chinese Vegetables (Napa Cabbage, Bean Sprouts, Green Onions, Celery, Bok Choy, etc.)

Directions

• Wash & cut up your vegetables. I chose just bean sprouts and green onions.
• In a small bowl, combine the soy sauce, lo mein sauce and wine. You can substitute rice wine vinegar if you are alcohol-free.
• In a large wok or pan, heat on high. Add the vegetable oil and the diced BBQ Pork. Cook until pork is hot and starting to get light brown (dont cook so much that it gets completely brown, just a hint).
• Add the vegetables and cook for about 1 minute, mixing well with the pork and stirring constantly. The green onions should start to get soft.
• Add the sauce prepared in step 2 above. Cook for another minute.
• Add the uncooked Pancit noodles. Stir constantly combining the vegetables, sauce and noodles. Cook for about 3-5 minutes on high, continuing to stir constantly, until the noodles have absorbed all the liquid and are starting to get browned.
• Now, you can choose to brown the noodles completely, but generally I just like them the color you see in this picture. Youll notice a couple noodles are light brown, but they arent crispy.
• * Picture of Noodles I used. Note that if you are using a dry noodle, you will want to cook the noodles in hot water, removing them when they are al dente. Be sure to rinse with cold water and completely drain before starting. Otherwise, the liquid may make the noodles mushy. And yes, I know these technically are Filipino noodles, but they are the only good fresh, thick noodles I can find at the Chinese market near me. And they make a delicious chow mein.