8-10 ounces pork chops, cut into thin strips about 3 inches long and ¼ inch wide.
salt and pepper
⅔ cup carrot, julienned
1 red bell pepper, cut into thin strips
3 scallions, cut into ¼ inch slices, separating green from white parts
1½ cup sliced mushrooms
6-8 ounces Lo Mein noodles, cooked (use spaghetti if Lo Mein noodles are not readily available)
3 tablespoons soy sauce
½ teaspoon red pepper flakes (optional)
1 tablespoon mirin (optional)
Instructions
Preheat oven to 350˚F. Place egg rolls on parchment lined baking sheet and place in the oven. Bake for 10-12 minutes or until slightly golden brown.
Heat large skillet or wok over medium heat. Add oil and heat through. Add pork strips and season with salt and pepper. Sauté until lightly golden brown. Remove from oil and transfer drain.
Add carrots to the oil and cook for about 3 minutes to soften them. Add the bell peppers and whites of the scallions and cook for 2-3 more minutes. Finally, add the mushroom slices and toss in the mixture. Cover pan with lid and continue cooking, stirring occasionally, for 2-3 minutes or until all vegetables are soft.
Add the cooked noodles to the pan and toss with vegetable mixture to coat. Add the soy sauce and mirin, if using. Add red pepper flakes as desired. Toss to fully combine and cook until noodles are warmed through. Add greens of scallions before serving and toss one more time. Serve with warm Van’s Kitchen pork egg rolls.
Recipe by Van's Kitchen at https://www.vanskitchen.com/easy-pork-lo-mein/