Wednesday nights are the most hectic for us with everyone having to eat dinner at different times. This chinese noodle dish, lo–mein, (meaning mixed up noodles), is a quick and easy one-bowl meal that is can be served cold, at room temperature, or warmed up. Best made with ground pork, you can also substitute for ground beef or chicken.
It can be made ahead of time, and left out for anyone to quickly assemble. Just grab a bowl and go!
Chop 2 bunches of green onions into 2-inch pieces — then throw in small pot.
Add a small handful of dried shrimp (optional) — a few glugs of canola oil. — and give it a toss over medium heat.
Add 3-4 glugs of of dark soy sauce (regular is fine too) — fill halfway up with water —
and return to stove for another 5 mins or until the onions are soft. Turn off, and set aside.
This is will be poured all over the noodles when they are ready.
Chop 1 green onion, add to large skillet or wok — drizzle canola oil —
and add 3-4 heaping spoonfuls of hoisin sauce.
Add a 1½ pounds of ground pork, keep stirring till meat is cooked and hoisin sauce
is well mixed — add about 3 cups water and drizzle soy sauce for colour.
Keep on medium flame, until most of the liquid has evaporated leaving about a ½” from the bottom, stir often.
Taste and adjust seasoning at this stage (more hoisin or salt?) — boil a pot of water for the noodles, and slice a whole english cucumber and set aside while you wait.
In a small bowl, add 1 heaping teaspoon of cornstarch, and a little water to thin it out. It should be thin and pourable, not a paste! — When most of the liquid in the meat mixture has been reduced, pour the cornstarch to thicken the remaining liquid, stir fast! It will thicken quickly in about a minute. It’s done. Set aside in serving bowl — When pot of water boils, add your noodles or pasta, cook and drain.
Strain noodles (these are chinese noodles, but you can use spaghetti), place back in pot —
pour the dried shrimp and green onion mixture into noodles, toss and mix well.
Serve noodles in a bowl, spoon some meat on top, and add a handful of cucumbers.
This will easily feed a family of four to six with leftovers.
Deirdre Pickford - looks so fresh and delicious – love the first shot – you should do a printable recipe recap for those that want to add it to their recipe files! btw, still can’t find that damn israeli couscous…will try bulk barn!
Meredith - Hi Jill,
We just made this tonight and LOVED it. I’ll admit I did sub turkey for the pork, but it was great. We may need to add this to our regular rotation. Thanks for this!
Jill - I am working on adding printable recipes at this moment! if you have no luck, maybe Lady York near Yorkdale, which means we have to do a Monday visit 🙂
Mag - That looks delicious, Jill!
I wandered over from John’s blog – love the site, it looks great! So many beautiful photos.
Paul Gallop - Jill
Love what you’ve got going here! The photos are great. Keep it coming. PAUL
Abigail - Tried it. Loved it. All of us. Making it again. Thank you!
Noa Wyman - We tried a veriation of this recipe with ground chicken and beef instead of pork. So good!
Beth Mnto - Love your recipes. Mew want a female kitten like yours for,lonely Billy. Where did you buy it? I’ve tried twice at PetValu and was beaten to it. Cheers
Jose - Omega doesn’t work with aquaponics the fish waste would clog the rwoocokl cubes. As far as the Agro-Industry, they pioneered hydroponics. Archer Daniels Midland was doing it already back in the 1970s when I was still in high school.Here’s what commercial hydroponics looks like todaywatch?v=FHBhyqowSEcCome on Doug if you’re going to be a technical advisor for TZM the least you can do is get up to speed on EXISTING technology