Pork Lo Mein

Patrick and I make the majority of our Asian noodle dishes with soba noodles. After coming across this recipe for lo mein I decided to swap out our soba noodles and try something new instead. The lo mein noodles don't pack quite the nutritious pack that soba noodles so but we really liked them so I imagine they'll be making more appearances in the future. This lo mein recipe calls for repurposing leftover pork tenderloin. I was starting the dish from scratch though and needed to incorporate cooking the pork into the recipe. I followed the meat preparation from one of our favorite stir fry dishes (on the blog here). I've added those steps below.

Pork Lo Mein inspiration from Martha Stewart

   Serves 4
Ingredients

3/4 pound lo mein noodles or spaghetti
4 tsp vegetable oil
9 garlic cloves, minced
2 tbsp minced peeled fresh ginger (from a 3-inch piece)
1/2 pound cremini or button mushrooms, trimmed and thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
6 oz snow peas, trimmed and thinly sliced lengthwise
Reserved pork tenderloin, cut into thin strips*
3 tbsp soy sauce
1 tbsp toasted sesame oil
*May use pork tenderloin, thinly sliced (marinated in soy sauce, sherry, and water then tossed with sesame oil, cornstarch, and flour)

Directions
   Prep pork tenderloin. Slice thin and then marinate 20 minutes to an hour in 1/4 cup soy sauce, 1/4 cup sherry, and 1 cup water. Drain the pork, then toss in a mixture of 2 tbsp sesame oil, 1 tbsp cornstarch, and 1 tbsp flour.
   Cook noodles, according to package instructions; drain.
   In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Cook half the pork for 1 minute on one side and flip to finish (about 1 more minute). Remove and repeat with other half. Empty the pan and if needed add more oil and then continue by adding garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.