It’s a noodle dish, rather like spaghetti, that contains meat, vegetables and pasta in a sauce. Some people confuse it with Chow Mein, a similar dish that used crispy noodles instead of fully cooked pasta.
It would be silly to cook a pork roast just for this dish. But, if you are planning to cook one, buy a roast that weighs a pound more than what you need. Then you have leftover roast pork that is perfect for this dish. You will need at least a half pound of barbecued and/or roasted pork. You can find this at a Chinese grocery or restaurant. Cut the pork into bite-size pieces.
For the pasta, you can use any long, thin noodle. Chinese egg noodles are ideal, but plain old spaghetti will work. Cook the pasta according to directions, knocking one minute off the minimum time. The noodles will finish cooking in the sauce. Rinse them with cold water after you drain them.
In a small to medium size bowl, stir together soy sauce, oyster sauce, Chinese rice cooking wine and honey. You will need about one and a half tablespoons of each, double on the soy sauce, half on the honey. You are looking for tangy and slightly sweet, not a dessert.
For the rest of your ingredients, you need vegetable oil, minced garlic (about 1-1/2 teaspoons), a teaspoon of minced ginger, three scallions cut into two inch lengths, and four or five thinly sliced shiitake mushrooms.
Heat a wok or large skillet over high heat. Swirl in a tablespoon of oil to coat the bottom of the pan, then stir-fry the garlic, ginger and scallions until there is a wonderful smell. Add the mushrooms and cook for one or two minutes. Add the noodles and pork to heat them up. Pour in the sauce and toss until everything is well coated and hot.
Like most Asian food, Roast Pork Lo Mein is easy and quick, not to mention delicious.