This BBQ pork lo mein recipe is a Chinese and Japanese fusion noodle bowl. The soba noodles have plenty of fiber and nutrition that it is a great alternative of any noodles.
Total Time: 20-25 Minutes
Prep Time: ZERO
Active Cook Time: 20-25 Minutes
I found that the American Chinese restaurants have been giving the wrong impression to everyone that Chow Mein and Lo Mein are basically the same. In translation of both words "Chow" and "Lo", it may be. They both means "stir". But if we dive into it further, you will know that there is a big difference. And that explains the reason how this noodle bowl is served later.
"Chow", means "stir". This action refers to the action of stir or stir-fry with a spatula in a wok. But "Lo" refers to the action of stir only taken place in a bowl or a plate after the food left the heat source.
Traditionally, Chinese "Lo Mein" is a plate of noodles which were boiled and drained. The topping always has very, very thick sauce. A small bowl of broth is served on the side from which you can spoon desired amount on your topping and enjoy.
Yes, you can double or triple this BBQ pork lo mein recipe. However, keep broth the same amount if you double the quantity of the recipe. At most, make it to 4 cups if you triple the recipe. You will have plenty.
1.5 lb Ground Pork
1 bag (8oz) Dry Soba Noodles
1/3 cup Hoisin Sauce
2 tbsp Honey
2 cups Chicken Broth
2 Scallions (chopped; for garnish only)
3 quarts of Water
1 tbsp Salt
1 tsp Canola Oil
Salt and pepper to taste
Serve This With:
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