pork and egg lo mein

I ate a whole bag of baby spinach yesterday. Gross, or awesome? You be the judge.

I had what I’ll call a “guacamole salad” for lunch- spinach, diced avocado, tomato and red onion with a tiny bit of spicy ranch. The avocado is creamy so you don’t need a ton of dressing. Highly recommend.

Then I sauteed the rest of the spinach and added it to pasta with caramelized onions, garlic, and bacon. This is my go-to meal when I’m being lazy and don’t feel like cooking anything “real.” Except usually I don’t add bacon because I never have it, but I was a little schmungover on Sunday and therefore it was the only thing on my grocery list.

I made a big batch of this pasta so that I could bring the leftovers for dinner tonight since I’m at school all day long. Woof.

Have you ever seen the episode of Sex and the City where Carrie gets jury duty and there’s a man in the courtroom that opens his briefcase every day and pulls out a weird exotic fruit? And all Carrie wants to do is tell Berger about it, and then they get back together and then he breaks up with her on a post-it?

Well I’m the man with the briefcase.

I always bring some kind of random food to school for dinner on Mondays and Wednesdays, and everyone seems mystified by my selections. The list this semester includes black bean burgers, a random Mediterranean chicken salad concoction, spaghetti squash, quinoa mac and cheese, and this pork and egg lo mein.

So the pasta dish with all the spinach was pretty tame in comparison.

I realize this post is going in circles.

Pork and Egg Lo Mein

from Food Network Magazine

6 oz rice noodles (or you could use linguine)

3 tbs soy sauce

2 tbs oyster sauce

2 boneless pork chops, sliced thin

2 eggs

1 bunch scallions, thinly sliced

1 tbs fresh ginger, peeled and grated or chopped

2 cloves garlic, minced

4 cups broccoli slaw

1 red bell pepper, thinly sliced

vegetable oil

Kosher salt

Prepare noodles as directed. Drain, reserving 3 tbs cooking liquid, and set aside. I skipped this step because I used rice noodles that were already cooked (which I wouldn’t recommend because they kind of stuck together) and instead of cooking liquid used water with a little corn starch. Up to you.

Mix the oyster sauce and soy sauce. Pour 1 tablespoon of the mixture over the pork and mix.

Put a little vegetable oil into a frying pan. Scramble the eggs in a bowl and pour into the pan. Cook without stirring. Flip once they’re cooked through on one side (about 1 minute). Cook another 30 seconds on the second side. Remove from pan and slice into strips.

Heat 2 tbs oil in the skillet and add pork. Cook until brown but not fully done, about 2 minutes, then remove from pan and set aside.

Stir fry the scallions, ginger, garlic, slaw, and red pepper for two or three minutes. Add the pork back in, then the noodles, reserved cooking liquid, and remainder of the sauce. Continue to cook for another two minutes, then stir in the egg.

We had this forever ago- I think the night of the Grammy’s? (I’m still waiting for Sheila to debrief us all on her opinion of the Oscars.) It came out really good- and just like Chinese takeout the leftovers were great, aside from me stinking up my Genetics class with the smell of oyster sauce. Sorryyy everybody.

Additional weird recipes that are re-heatable are more than welcome. Maybe I’ll start bringing my tupperware in a briefcase.

I should not blog after being at school for 12 hours.

I’m sorry, I can’t. Don’t hate me.

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