Pork and Egg Lo Mein

• Kosher salt
• 6 ounces dried lo mein noodles, spaghetti or linguine
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 1 -inch-thick boneless pork chops (about 3/4 pound), thinly sliced
• 2 1/2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 bunch scallions, thinly sliced
• 1 tablespoon finely chopped peeled ginger
• 2 cloves garlic, finely chopped
• 4 cups broccoli slaw mix
• 1 red bell pepper, thinly sliced

1. Bring a pot of lightly salted water to a boil.
2. Add the noodles and cook as the label directs.
3. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water.
4. Meanwhile, mix the soy sauce and oyster sauce in a small bowl.
5. Put the pork in another bowl and toss with 1 tablespoon of the soy sauce mixture.
6. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat.
7. Add the eggs; cook, without stirring, until set, 1 minute.
8. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
9. Heat the remaining 2 tablespoons vegetable oil in the skillet.
10. Add the pork and stir-fry until golden but not fully cooked, about 2 minutes.
11. Transfer to a plate.
12. Add the scallions, ginger and garlic to the skillet and stir-fry 30 seconds.
13. Add the broccoli slaw and bell pepper and stir-fry 4 more minutes.
14. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture.
15. Stir-fry until the pork is cooked through, about 2 more minutes.
16. Stir in the egg.
17. Photograph by Antonis Achilleos

kosher salt, mein noodles, soy sauce, oyster sauce, pork chops, vegetable oil, eggs, scallions, peeled ginger, garlic, broccoli slaw, red bell pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-and-egg-lo-mein-recipe.html (may not work)