This easy homemade pork lo mein recipe is healthier than the takeout version, and uses pork tenderloin. You can always swap out the pork for thinly sliced chicken breast too, if you prefer.
1(1 ½-pound) pork tenderloin, trimmed of all visible fat, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces
¾cuplow-sodium chicken broth
1 ½teaspoonscornstarch
12ouncesspaghetti
Kosher salt
4 ½teaspoonscanola oil
6tablespoonsChinese rice wine or dry sherry
12ouncesshiitake mushrooms, stemmed and halved if small or quartered if large(mine were pre-sliced)
½head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (6 cups)
8scallionswhite parts sliced thin, green parts cut into 1-inch pieces
1tablespoongrated fresh ginger
3garlic clovesminced
1teaspoonSriracha sauce
Instructions
Combine soy sauce, oyster sauce, hoisin, sesame oil, and five-spice powder together in a bowl. Measure ¼ cup sauce mixture into separate bowl and stir in pork; cover and refrigerate, 30 to 60 minutes. Whisk broth and cornstarch into remaining sauce mixture.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and set aside.
Meanwhile, heat 1 ½ teaspoons canola oil in Dutch oven over high heat until just smoking. Add half the pork, breaking up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes. Stir in 3 tablespoons wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to clean bowl. Repeat with 1 ½ teaspoons canola oil, remaining pork, and remaining 3 tablespoons wine.
Wipe now-empty pot clean, add remaining 1 ½ teaspoons canola oil, and place over high heat until shimmering. Add mushrooms and cook until lightly browned, 4 to 6 minutes. Stir in cabbage and cook until wilted, about 2 minutes. Stir in scallions, ginger, and garlic and cook until fragrant, about 30 seconds.
Whisk sauce to recombine and add to pot. Stir in cooked pork and any accumulated juices and simmer until sauce has thickened slightly and pork is heated through, about 1 minute. Stir in cooked pasta and Sriracha. Serve.