1 pound lo mein noodles, cooked according to the package directions
8 shiitake mushrooms, stems removed and caps thinly sliced
4 large scallions, thinly sliced (keep one separate for garnish)
3 tablespoons vegetable oil
MARINADE
¼ cup low-sodium soy sauce
¼ cup mirin
2 large cloves garlic, thinly sliced
2 teaspoons fresh ginger, minced
1 tablespoons sugar
STIR FRY SAUCE
½ cup chicken stock
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon shiro (white) miso
2 teaspoons sherry vinegar
2 teaspoon sesame oil
1 tablespoon sugar
¼ teaspoon black pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
pinch of crushed red pepper flakes (optional)
Instructions
In a large zip-top bag or medium-sized bowl, add the sliced pork and ingredients for the marinade. Allow to marinate for at least 30 minutes.
Pour off the marinade from the pork. Heat the wok until smoking slightly and add 2 tablespoons oil to coat the wok and sear the pork. Take the pork out of the pan and set aside.
In a medium sized bowl, combine all of the ingredients of the stir-fry sauce and set aside within easy reach of the stove.
Wipe out the wok, add the remaining tablespoon of vegetable oil and re-heat over high heat. Add the mushrooms and scallions. Stir-fry for about a minute.
Give the stir-fry sauce a quick stir to combine any cornstarch that may have settled on the bottom. Add the stir-fry sauce to the wok, stirring constantly until thickened. Add the pork and noodles, and toss.
Serve the pork lo mein and garnish with the remaining sliced scallion. Enjoy!
Notes
Generally, you can find lo mein noodles at any Asian grocery store. Some regular grocery stores will carry it their ethnic foods section. However, in a pinch you can use cooked spaghetti.