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Korean Chili Paste Marinated Pork Lo Mein
Combine all marinade ingredients and marinate the pork over night, refrigerated. Remove from the refrigerator 1 hour prior to grilling. Grill until pork reaches an internal temperature of 155° F. Let stand for 15 minutes and slice. While waiting and grilling, preheat oven to 350° F.
In a small pot of boiling salted water, blanch the snap peas, remove and shock in ice bath. In same water blanch the edamame. Shock and remove both the snap peas and the edamame to a bowl.
In a small bowl toss the cashews in soy glaze and place on parchment lined baking sheet. Roast in oven for 8-10 minutes until candied. Allow to cool and then rough chop.
Coat a large sauté pan in Jansal Valley Olive Oil and add two beaten eggs, then add the shredded Napa cabbage and mung beans sprouts and a tablespoon of Jansal Valley Rice Vinegar cover and allow to steam.
In a stock pot bring ½ gallon of water to a boil. Add lo mein and cook until tender. Drain and Toss in sauté pan with eggs, and nappa cabbage. Mix in the snap peas and edamame and drizzle in the dressing to coat the noodles. Top with chopped cashews.
Serve the pork slices with Lo Mein.