This fast and delicious pork lo mein is loaded with noodles, meat, and plenty of vegetables—a complete meal in one wok (or skillet).
Preparing a stir-fry for us has become a game of time-shaving. A dish that’s already designed for the quick, hot pan treatment is made even more satisfying when you can snip a minute of prep here and there, or improve the efficiency of the cooking stage using that one weird trick (“Chinese restaurants hate them!”). Well, we’re using that one weird trick here, and here’s the essence of it: we soak the pork strips beforehand, for just 15 minutes, in a baking soda solution. This helps the pork stay really tender. More on this below.
Note: This recipe is part of our on-going series with Serious Eats. You can also find this recipe, and other great ones, on their site.