Embracing the Irresistible Charm of Instant Pot Pork Lo Mein Lo mein, the very mention of it conjures up images of steaming bowls filled with delicious noodles coated in a savory sauce ...

Add the noodles to the saucy pork and put the frying pan over a medium–high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through.

Put the glass noodles in a bowl, add cool water to cover and leave to soak until fully hydrated. Pour into a colander to drain off the water. Cut the pork into thin, short strips. Thinly slice the ...

Note that instant noodles sold in a disposable cup or bowl ... tofu or leftover roast pork or chicken. Boiled eggs are ...

This easy, brightly coloured pork and pepper stir-fry really celebrates ... 2.5g saturates), 12g fibre and 1.9g salt. Cook the egg noodles according to the packet instructions.

It can be made with minced pork or small cubes of pork belly ... and should be used sparingly – just enough to coat the noodles. The amount of sauce in the recipe will serve eight to 10.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well. Return pork and accumulated juices to sauce. Simmer, stirring often ...

Instant noodles are notoriously easy on the wallet ... tendon, master stock pork hocks, fish maw, fish balls, dumplings. I was in heaven. And I haven't even got to the noodle options yet.