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1
Cook the Noodles
8 Mins
Boiling water, 100°C (212°F)
Boil the 320 g noodles in a large pot of water for 1 minute less than the packet says, until just tender with a little bite. Drain, rinse briefly under cold water, and toss with a teaspoon of the vegetable oil so the strands stay separate.
Rinsing stops the cooking — skip it and the noodles turn to mush in the wok.
Done when: Springy strands, just tender, lightly oiled and separate.
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2
Sear the Pork
4 Mins
High heat, about 200°C (400°F)
Heat the remaining vegetable oil in a wok or large pan over high heat until it shimmers. Add the 350 g velveted pork in a single layer and fry for 1 minute without moving it, then toss for 2 minutes until browned at the edges and cooked through to 71°C (160°F). Lift out and set aside.
A crowded wok steams the pork instead of searing it — cook in two batches if needed.
Done when: Pork browned at the edges, no pink, 71°C (160°F) inside.
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3
Stir-Fry the Vegetables
4 Mins
High heat, about 200°C (400°F)
Add the 12 g garlic and 10 g ginger to the hot wok and fry for 30 seconds until fragrant. Add the 150 g cabbage, 100 g carrots, 120 g broccoli, 100 g pepper and 100 g mushrooms and stir-fry for 2–3 minutes until bright and just tender.
Keep the vegetables moving — they should stay bright and crunchy, not stewed.
Done when: Vegetables bright, just tender, still crunchy.
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4
Toss the Noodles in the Sauce
3 Mins
High heat, about 200°C (400°F)
Return the pork to the wok, add the drained noodles and pour over the sauce. Toss everything together for 2 minutes until the noodles are glossy and evenly coated and the sauce clings to every strand. The noodles are tossed, not fried — they should stay soft and saucy, never crisp.
Use tongs and lift the noodles from underneath, so the sauce coats evenly without breaking the strands.
Done when: Noodles glossy and soft, sauce clinging, pork and vegetables mixed through.
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5
Finish with Sesame Oil
1 Min
Off the heat, cooling from about 200°C (400°F)
Take the wok off the heat, drizzle over the 14 g sesame oil and the 40 g spring onions and toss once. Serve at once in warm bowls, with chilli oil on the side.
Sesame oil goes in off the heat — boiling it kills the aroma.
Done when: Glossy noodles, nutty aroma, vegetables still crunchy.
auto_awesome Finishing Touches & Plating
Serve the lo mein straight from the wok in warm bowls, while the noodles are still soft, glossy and steaming, with chilli oil on the side.
China
35m
