Eat plenty of Lo Mein and you will live a long life – that's what the Chinese say since noodles are a Chinese symbol of longevity. Lo Mein translated means 'stirred noodles' and that is the key to successful lo mein dishes, stirring constantly so that the noodles are coated with the oyster sauce and heated thoroughly without becoming crunchy. (That's a whole different noodle.) Lo Mein is similar in appearance to angel hair pasta.
- 8 oz. lo mein, cooked and drained (cook as you would spaghetti)
- 1 lb. boneless pork, cubed into bite-size pieces
- 1/2 small onion, thinly sliced
- 1 clove garlic, minced
- 3 Tblsp. oyster sauce
- 1 Tblsp. soy sauce
- 2 Tblsp. cooking oil, peanut, canola or vegetable
Heat 2 tablespoons oil over medium/high heat in a frying pan or wok. Add pork and cook for 4 to 5 minutes, turning to cook on all sides. Add onions and garlic and cook another 3 to 4 minutes. Onions should be translucent but not brown.
Add oyster sauce, soy sauce and lo mein noodles. Toss the mixture with tongs or two spoons until noodles are thoroughly coated. Cook for 2 to 3 minutes until noodles are heated through and still soft.
Top with sliced green onions for color. Serves 4.