Roast Pork Lo Mein
"Lo mein is a noodle dish that often is confused with chow mein, and many Chinese restaurants further the confusion by using the two names interchangeably. The dishes are similar, both featuring noodles mixed with stir-fried meat and vegetables and a savory sauce. But whereas chow mein refers to parboiled and stir-fried noodles, lo mein refers to noodles that are fully cooked separately and quickly tossed with sauce in the wok. The roast pork in this recipe is char siu, the same gorgeous reddish-brown pork often displayed and sold in Chinatown shop windows. Instead of buying the pork ready-made, you can also roast your own at home. For the egg noodles, you can use any that are thin and round; spaghetti will also work...."
INGREDIENTS
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12 ounces, thin dried Chinese egg noodles
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2 tablespoons sesame oil
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3 tablespoons soy sauce
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1 1/2 tablespoons oyster sauce
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1 1/2 tablespoons Chinese rice wine or dry sherry
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1 1/2 teaspoons honey
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1 tablespoon peanut or vegetable oil
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1 1/2 teaspoons minced garlic
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1 teaspoon minced or grated fresh ginger
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3 scallions, cut into 2-inch lengths
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4 or 5 fresh shiitake mushrooms, thinly sliced
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1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces
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