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Chicken Lo Mein Loo

1/2 lb Chinese egg noodles (dried, not fresh)
1 ts Sesame oil
1 ts Oil
2 oz Raw lean pork,in matchsticks
2 oz Raw lean beef, in matchbook cover sized pieces
2 oz Raw chicken, in small pieces of any which shape
2 oz Raw shelled shrimp (cooked will do)
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Button mushrooms, sliced (reconstituted Chinese ones are better but are quite expensive)
2 c Chinese cabbage, shredded (can substitute regular cabbage, blanched)
2 Scallions, cut into matchsticks (green and white part both, no roots)
2 tb Soy sauce
1 ts Salt
1/2 ts MSG (substitute chicken bouillon granules)
1/4 lb Raw bean sprouts


Bring a lot of water to the boil. Dump noodles in; turn heat to low. Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.


In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.


Heat the 4 T oil in a skillet or wok to high. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot on a warm platter.



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