A delightful twist on the classic Pork Lo Mein, featuring a medley of fresh vegetables and a savory sauce.
Slice the pork into thin strips and mix with the marinade ingredients in a bowl. Let it sit for 30 minutes.
Marinating the pork enhances its flavor and tenderness.
Prepare the vegetables by slicing the red bell pepper, carrot, zucchini, and onion into thin strips. Chop the green onions.
Cutting the vegetables uniformly ensures even cooking.
Cook the lo mein noodles according to the package instructions. Drain and set aside.
Rinse the noodles with cold water to prevent them from sticking together.
In a small bowl, mix the sauce ingredients: oyster sauce, soy sauce, rice vinegar, cornstarch, and chicken broth.
Stir the sauce well to dissolve the cornstarch completely.
Heat oil in a wok over medium-high heat. Stir-fry the marinated pork until cooked through. Remove and set aside.
Cook the pork in batches if necessary to avoid overcrowding the wok.
In the same wok, stir-fry the garlic and ginger until fragrant. Add the vegetables and cook for 3-4 minutes.
Keep the vegetables slightly crisp for a better texture.
Return the pork to the wok and pour in the sauce. Stir until the sauce thickens and coats the ingredients.
Ensure the sauce is evenly distributed for consistent flavor.
Add the cooked noodles to the wok and toss everything together. Serve hot.
Toss the noodles gently to avoid breaking them.
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