Roasted Pork Lo Mein Recipe

Chinese American takeout includes pork lo mein. The chewy noodles, silky soy sauce, and fresh vegetable crunch make this dish irresistible. Roast pork often has a reddish-brown crust. 

¼ cup thick soy sauce, divided ½ cup brown sugar, divided 1 cup chicken broth, divided 1 teaspoon Chinese five spice 2 pounds trimmed pork tenderloin 1 tablespoon oyster sauce 3 cloves garlic, grated 2 tablespoons vegetable oil ½ head Napa cabbage, thinly sliced 2 large carrots, peeled and finely chopped 2 scallions, thinly sliced, plus more for serving 1 pound lo mein noodles



Mix 2 tablespoons soy sauce, ¼ cup brown sugar, ½ cup chicken broth, and Chinese five spice in a large bowl. 

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Add pork tenderloin and coat. Refrigerate pork for at least 1 hour or up to 24 hours under plastic wrap. 

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Heat oven to 400 F. Place pork tenderloin on parchment-lined baking sheet. Save marinade for basting. 

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Marinate after 10 minutes of baking. Keep baking and basting with marinade every 10 minutes until pork is 160 F. 

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After cooling, slice pork into thin strips and set aside. In a small bowl, mix the remaining soy sauce, brown sugar, chicken broth, oyster sauce, and grated garlic. 

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Reserve stir-fry sauce. As directed on the package, boil noodles. Place a large saute pan on high heat with vegetable oil. 

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Sauté cabbage, carrots, and scallions for 3–4 minutes to soften. Toss cooked noodles with vegetables. Add pork.

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Toss with stir-fry sauce and cook 5 minutes on high. If desired, add chopped scallions to lo mein before serving.

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