READY IN: 40mins


  • 8ouncesground pork
  • 18 teaspoonbaking soda
  • 5tablespoonsred miso (can sub white miso but sauce will be lighter in color and milder of taste)
  • 5tablespoonssoy sauce
  • 3tablespoonshoisin sauce
  • 1tablespoonmolasses
  • 8scallions, cut into 1/2-inch pieces, dark green parts sliced thin on bias
  • 2garlic cloves, peeled
  • 12 inch piece ginger, peeled and sliced into 1/8-inch rounds
  • 4ouncesshiitake mushrooms, stemmed and sliced 1/2-inch thick
  • 1tablespoonvegetable oil
  • 1lb fresh lo mein noodles
  • 12 English cucumber, unpeeled and shredded(2 cups)
  • 6ouncesbean sprouts

    Serving Size: 1 (250) g

    Servings Per Recipe:6

    Calories: 613.3

    Calories from Fat 316 g 52 %

    Total Fat 35.1 g 54 %

    Saturated Fat 6.9 g 34 %

    Cholesterol 27.5 mg 9 %

    Sodium 1882.1 mg 78 %

    Total Carbohydrate60.2 g 20 %

    Dietary Fiber 5.7 g 22 %

    Sugars 7.9 g 31 %

    Protein 18.2 g 36 %


  • Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
  • Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
  • Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
  • Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
  • Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
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