WHY THIS RECIPE WORKS:
Ordinary takeout pork lo mein invariably disappoints, with greasy flavors and sodden vegetables. We wanted a dish representative of the best that a good Chinese home cook could turn out: chewy ...(more)

WATCH THIS RECIPE
Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued pork, and pungent Chinese vegetables. So why can't takeout joints deliver a winning version?

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Serves 4
Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. See below for information on buying noodles.

Developing the recipe for our Pork Stir-Fry with Noodles, we discovered that not any old noodle will do.

BEST BET
The slightly dry and curly fresh egg noodles labeled “lo mein” from an Asian market boasted firm texture and the best flavor.

BEST ALTERNATIVE
Dried linguine, though not authentic, offered a firm chewiness similar to lo mein.

NO THANKS
Vacuum-packed fresh noodles from the grocery store labeled “Chinese-style” were gummy and pasty.