Roast Pork Lo Mein (叉烧捞面)

Method7 steps · about 30 min

1. 1

   Step 1: Start with fully cooked char siu pork and already rehydrated, sliced shiitake mushrooms. Boil all the 10 oz fresh lo mein egg noodles in water according to the package instructions, stopping about 1 minute before the stated time so they remain al dente for the stir-fry. Rinse briefly with cool tap water to stop cooking, drain well and reserve. If they stick together before step 6, briefly rinse, separate and drain again.

   Uses 10 oz fresh lo mein egg noodles · Water for boiling noodles, as required by the package · Cool tap water for rinsing cooked noodles

   
2. 2

   Step 2: Whisk together the ¼ cup chicken stock, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp dark soy sauce and 2 tsp sugar. Reserve the whole mixed sauce.

   Uses ¼ cup chicken stock for sauce · 2 tbsp oyster sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1 tsp light soy sauce for sauce · 1 tsp dark soy sauce for sauce · 2 tsp sugar for sauce

3. 3

   Step 3: Heat 1 tbsp vegetable oil over high heat in a 12-inch skillet or a large wok. Add all the rehydrated, sliced shiitake mushrooms and carrot (1) strips, and all the separated white parts of the 4 green onions. Stir-fry about 2 minutes until these vegetables soften. Keep all the green onion greens for step 7.

   Soften mushrooms, carrot and onion whites · 2 minUses 1 tbsp vegetable oil for vegetables · 4 dried shiitake mushrooms, already rehydrated and thinly sliced · 1 carrot (2 oz), cut into thin strips · All the separated whites from the 4 green onions

   
4. 4

   Step 4: Add all the sliced ½ lb napa cabbage to all the vegetables and pan contents from step 3. Stir-fry about 1–2 minutes until the cabbage starts to soften. Sprinkle with the ½ tsp salt and toss. Turn the heat to low and transfer all these vegetables to a large plate; leave the actual residual oil in the pan.

   Begin softening napa cabbage · 2 minUses ½ lb napa cabbage (about ¼ head; 4 cups sliced); white parts sliced ½ inch thick and greens 1 inch thick · All the mushrooms, carrot, green onion whites and pan contents from step 3 · ½ tsp salt for vegetables

   
5. 5

   Step 5: Add all the ready cooked char siu strips to the residual pan contents from step 4. Turn the heat to medium and cook until the edges are lightly browned, then transfer all the pork to the plate with the reserved vegetables. Keep the residual pan contents for step 6.

   Uses 8 oz fully cooked char siu pork, sliced into thin strips · Actual residual pan oil after the vegetables are removed

   
6. 6

   Step 6: Add the remaining 2 tbsp vegetable oil and all the boiled, drained noodles from step 1 to the residual pan contents from step 5. Toss to coat the noodles with oil. Pour in all the complete mixed sauce from step 2 and toss again. Add all the bean sprouts (2 cups) and toss about 1 minute.

   Toss bean sprouts with sauced noodles · 1 minUses Remaining 2 tbsp vegetable oil for noodles · Actual residual pan oil and juices after the pork is removed · All the boiled, drained noodles from step 1 · All the complete mixed sauce from step 2 · 2 cups bean sprouts

   
7. 7

   Step 7: Return all the cooked vegetables from step 4 and all the char siu from step 5 to the noodles, sauce and sprouts from step 6. Add all the reserved green onion greens and toss to combine. Continue until the sprouts are cooked, the noodles and vegetables have the desired texture and the previously cooked pork is reheated to 74°C (165°F). If the vegetables remain too firm, cover and steam about 1–2 minutes, checking that these endpoints are met. Taste a noodle and some vegetables together; add a little optional extra salt only if needed. Serve promptly as 4 main servings. Refrigerate cooked leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Steam only if vegetables remain firm · 2 minUses All the cooked vegetables reserved on the plate from step 4 · All the char siu reserved from step 5 · All the noodles, sauce, sprouts and pan contents from step 6 · All the reserved greens from the 4 green onions · A little extra salt to adjust the finished dish, only if needed