Halloween sales are popping up all over already. Fall MUST be in the air! There’s no convincing me. But, if the retailers say it is so, then it must be so, right? So then, we must all prepare for those chilly nights that are assuredly coming our way soon. And what better way to warm up, than to heat up a nice bowl of soup. Let’s take a traditional Chinese dish, Pork Lo Mein, and turn it in to a soup!
Fair warning, this recipe is not kind to those who are watching their salt intake. And we would never advise doubling up on your Blood Pressure medication just so that you can enjoy a delicious meal. If you can figure out a way how to reduce the sodium levels in this recipe, please let us know your thoughts in the comments way down at the bottom on this post.
Let’s get started, shall we, before the first flake of snow starts falling (I think this humidity is starting to make me delirious!)
Recipe for Pork Lo Mein Soup
- 8 cups water
- 1 teaspoon salt
- 1 cup fresh Chinese noodles
- 2 tablespoons sesame oil
- 1⁄2 lb pork loin, cut in 1-inch pieces
- 3 scallions, shredded
- 1 1⁄4 cups Chinese cabbage, shredded
- 4 cups chicken broth, hot
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- soy sauce, to taste
- Bring water and salt to boil.
- Add noodles and boil for 8 minutes.
- Drain and set aside.
- While noodles are cooking, put oil into pan and saute pork, scallion, and cabbage until pork is done.
- Add pork mixture, noodles, salt, and pepper to chicken broth.
- Add soy sauce.
If you’re like Mee, you’ll want to add some Chow Mein Noodles on top. To me, that makes it like an entire dinner.
I hope you like this recipe. Please let me know below in the comments below if you did.
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)