Pork lo Mein

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 1/4-1 1/2 lbs pork tenderloin sliced thin
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons granulated sugar
• 1 tablespoon Chinese cooking wine
• 2 cloves minced garlic
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 8 ounces Chinese Noodles or lo mein noodles
• 1 medium onion diced
• 2 medium carrots peeled and cut into matchsticks
• 1 red bell pepper sliced into thin strips
• 1 1/2 cups shredded green cabbage or napa cabbage
• 4 green onions sliced thin

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the sliced pork and marinate for 30-40 minutes, stirring several times.

2. 2

   In a small bowl, whisk together the soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger, and cornstarch. Set the sauce aside for a few minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Using tongs, remove the pork, gently shaking off the excess marinade. Add the pork in a single layer cooking each side until browned. Work in batches moving the cooked pieces to a bowl or plate.

4. 4

   Meanwhile, bring a large pot of water to boil. Cook the Chinese noodles according to package instructions and drain well.

5. 5

   Heat the remaining vegetable oil in the same large skillet over medium-high heat. Add the onion, carrots, bell pepper, and cabbage, cooking until crisp-tender, approximately 6 minutes. Remove the vegetables to a plate and cover to keep warm. Reduce the heat to medium.

6. 6

   Whisk the sauce and add it to the skillet. Cook until thickened, whisking frequently.

7. 7

   Add the cooked pork, veggies, and noodles to the skillet tossing to coat. Sprinkle with green onions. For best results, serve promptly.