This was excellent made with leftover fresh ham (from accompanying Fine Cooking article) and just as good made with bite-size pieces of pork tenderloin. The fresh lo mein noodles in the produce department of our local store are always moldy so we use dried German spaetzle noodles, which a local store carries. It's become one of our favorites.
My family was a little doubtful about ham stir fry for dinner (actually, my son thought I was kidding); however, as I had rather a large amount of leftover ham at present, and I was looking for a way to change it up a little, this was it. I followed the recipe exactly and served it on a lovely, crisp bed of thinly sliced raw bok choy (roughly equal parts to the stir fry itself). We loved it: an excellent blend of flavours including the ham!
I left out the ginger and used fresh white button mushrooms that I had on hand. I also used fettuccine noodles because the grocery store didn't have any Chinese noodles Due to allergies I used vegetable oil instead of peanut oil. Like other reviewers I added red pepper flakes and chicken broth (for the mushroom water). I used pork loin chunks that were on sale and this turned out wonderfully. Will definitely be making this again! I love the simpleness of the prep also (I love slicing veggies, it's very relaxing to me) Thanks for the recipe!
Enjoyed this dish very much. Agreed with the earlier reviewer and I used pork loin which I marinaded in the soy, dry sherry, toasted sesame seed oil and added a shake of red pepper flakes. Also used fresh shitakes and chicken broth as a subsitute for the dried mushrooms. Used the garlic chili sauce and the dish was quite spicy, which is the way we like it. Will definitely make this again and depending on what I have available, will use pork, shrimp, or chicken breast, but never ham. Ham just doesn't sound appealing. Great noodle dish. Did take a fair amount of prep time, but then took just a few minutes to cook the dish.
Recipe was tasty made with chicken. Not sure what the creators of this recipe where thinking, but there's no way on earth I'd use leftover ham in any asian style recipe.
This recipe is delicious! I changed it up a bit by using chicken, shrimp and pork in the lo mein. I marinated the meats in a tbs of soy, 1 of dry sherry, and a dash of pure sesame oil for about 2 hours. I added a little cornstarch to the marinade 20 minutes before cooking. I also used fresh shiitakes, so I had to use chicken stock as part of the sauce. I added a bit more chili oil for heat as well. I'll definitely make this recipe again.
I was looking for a chow mein recipe for my teenage daughter. We both loved it! I substituted chicken and also used chicken broth because I couldn't find dried shitake mushrooms so didn't need to soak and therefore didn't have the soaking liquid.