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    You are in: Home / Chinese / Pork Lo Mein Recipe
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    Pork Lo Mein

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 11, 2013

      I had no idea you could bake noodles! This was such an amazing recipe! I followed it to the T, except I omitted the pork because I made it to go with Bourbon chicken- http://www.food.com/recipe-finder/all/45809. The noodles tasted JUST LIKE my favorite take-out place, and I will DEFINITELY be making this again. Yummmmmmmmmmm!

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    • on March 01, 2009

      Thank goodness for a great lo mein recipe!!! This was simple and the drying tip really made a difference (I tasted the noodles before and after drying...the dried noodles had a more concentrated flavor) in the overall dish. My family loved it and they are already figuring out when they can request it again!!! I didn't put in mushrooms, but added shredded cabbage and bean sprouts. It was amazing!!!!!! Thank you for posting! Oh, and by the way, I used the Zaar recipe ingredient calculator to reconfigure recipe for 6-9 (from 24-36)...made it oh so easy!!!!

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    • on July 29, 2009

      I attempted to make the whole recipe at once and my kitchen is just not big enough. I also wasn't sure how to reheat it after frozen, so we heated it up on the stovetop and ended up adding water, which may have reversed the drying out of the noodles, I'm not sure. I'm going to try it again after halving or quartering the recipe.

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    • on January 14, 2009

      After reading your directions for "drying out" the noodles I just had to try this recipe - and I'm glad I did. Savory noodles combined with crispy vegetables...It's such a great dish that DH wanted to give it 10 stars. I can't believe how much it makes! I halved the recipe and still havd enough left over to feed four of us for 2 or 3 more meals. I used cappellini (thin spaghetti) and left over grilled pork chops which I cut into strips and marinated in Winnepeg Walt's Teriyaki Marinade and Dipping Sauce Walt's Teriyaki Marinade and Dipping Sauce (it was great too) for about an hour before proceeding with the Lo Mein recipe. Next time I think that I'll try your Chinese Barbecued Pork Chinese Barbecued Pork. I did not buy ginger-garlic paste but did use equal parts chopped garlic and chopped ginger. I'll be freezing some of the leftovers and will be adding this to my notebook of Zaar favorites that I keep handy in the kitchen. Thanks Mainely Debbie!

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    • on December 20, 2007

      I agree, this is a simple recipe, it makes a ton, is great to freeze... it's good for you (I use whole-wheat noodles), and everybody loves it! It's great!

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    • on September 22, 2006

      This is easy to whip together and it is awesome.. Even my kiddos 7 and 3 loved it and had seconds.. I will be saving this in my cookbook.. Thank you for a wonderful family favorite..

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    Nutritional Facts for Pork Lo Mein

    Serving Size: 1 (181 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 344.2
     
    Calories from Fat 121
    35%
    Total Fat 13.4 g
    20%
    Saturated Fat 3.5 g
    17%
    Cholesterol 34.0 mg
    11%
    Sodium 1551.6 mg
    64%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 3.2 g
    13%
    Sugars 8.5 g
    34%
    Protein 20.8 g
    41%

    The following items or measurements are not included:

    ginger-garlic paste

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