Cabbage and Pork Lo-Mein

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I think Lo-Mein means mixed or stirred noodles. This is my recipe from a combination of sources! Please test it out and let me know if you have suggestions. You could make this without pork and either use no meat or use chicken or even beef, I'm sure.  

The Sauce:  

  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon balsamic vinegar (many recipes call for Chinese black vinegar but I haven't found any and I think balsamic works well) 
  • 1 tablespoon cooking sherry (many recipes call for Shaoxing wine, I have a bottle of cheap grocery store cooking sherry and this works just fine)
  • 1 tablespoon toasted sesame oil (damnit I can't remember if I put this in when I made it, I will have to get back to you - try it with or without and see whether you like it!)
  • 1 tablespoon turbinado or granulated sugar  

    The Rest: 
    package of Ramen noodles (or two) or fresh noodles from the grocery store (thick thin or otherwise) (if you use a whole package of fresh noodles you might want to double the sauce)
    2 tbsp canola oil
    1lb ground pork
    3 garlic cloves, minced
    1 tbsp minced fresh ginger
    3-4 cups thinly sliced green or napa cabbage
    1 cup grated carrot
    chopped mushrooms (I love chopping up a package of enoki mushrooms, otherwise any mushroom or combination of mushrooms would work)  
    red pepper flakes
    1/4 tsp pepper (at least)
    1/2 tsp salt
    Sliced green onions, to serve

    Bring a pot of water to boil, to prepare whichever noodles you have. 
    Whisk the ingredients for the sauce together. 

    Warm the canola oil in a large skillet over medium-high heat. Add the pork, garlic, and ginger. Breaking up the pork, brown for about 5 minutes, then stir in the cabbage and carrot. Cook until cabbage just starts to wilt, about 2 minutes. Season with salt, pepper, and red pepper flakes. 

    Push them over to the side and add the mushrooms, give them a solo     sauté on their own and then continue with everything until the vegetables are done to your liking (you want the vegetables to have a bit of a tooth, not too soft or wilty). 
    Pour in the sauce and stir it all around.

    Add the noodles and stir to coat everything. You can leave everything on the residual heat to kind of dry or crisp up on the bottom too. Serve with sliced green onions on top if you'd like! 





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