Ingredients:

  • 10 oz dried Lo Mein noodles
  • 1 tbsp toasted sesame oil
  • 1 lb ground pork (80/20 ratio)
  • 4 cups green cabbage, finely shredded
  • 1 large carrot, julienned
  • 4 green onions, whites and greens separated and sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp chili garlic sauce
  • 1/4 cup noodle cooking water, reserved

Instructions:

  1. Boil the noodles in a large pot of salted water according to package directions until al dente. Reserve 1/4 cup of the starchy cooking water, then drain the noodles and toss with sesame oil to prevent sticking.
  2. Heat a large cast-iron skillet or wok over high heat. Add the ground pork and spread it into an even layer. Let it sear undisturbed for 3-4 minutes to develop a deep brown crust (the Maillard reaction), then break it apart and cook until fully browned.
  3. Add the shredded cabbage, carrots, and the whites of the green onions to the skillet with the pork. Sauté for 2-3 minutes until the vegetables are tender-crisp.
  4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili garlic sauce.
  5. Add the cooked noodles and the reserved noodle water to the skillet. Pour the sauce over the mixture and toss vigorously for 1-2 minutes until the sauce emulsifies and coats every strand. Garnish with green onion tops before serving.