Here's a great recipe. I like pork tenderloin in lots of different recipes so if you change your mind from lo mein, give a yell! CINDY'S PORK LO MEIN Source: adapted phillychinatown.com 1/2 lb Lo Mein Noodles or Linguine 1/2 lb pork, chicken or beef Marinade: 1 tsp cornstarch 1 T light soy sauce 1 tsp sherry or rice vinegar Sauce: 1 T cornstarch 1 cup chicken stock 1 T soy sauce 2 T oyster sauce 2 T oil 1 clove garlic, crushed 1 slice ginger opt: shredded cabbage, carrot, red pepper, broccoli, snow peas 1 scallion, diced 1 tsp sesame oil Slice meat into 1/8-inch strips across the grain. Marinate for 15 minutes. In another bowl, prepare sauce mixture. Cook noodles, drain. Heat wok, add 2 T oil. When oil is hot, add garlic and ginger; cook for 1 min, discard. Stir fry choice of vegies until tender crisp. Add meat and stir fry until almost done, add scallion. Add sauce mixture and stir until thickened. Add sesame oil. Mix well, add noodles to reheat.

Alexa: This is a modification of one I've used. I've changed it to make it suitable for leftover pork. Ordinarily the pork would be marinated in various seasonings but you can't do that. I think you'll still end up with something worthwhile (maybe better?). EASY PORK LO MEIN (made with leftovers) Ingredients 1 lb fresh egg noodles 1/2 lb leftover pork loin, cut into very thin strips, about 3/4-inch wide and 2 inches long 4 Tbs peanut oil 1 Tbs freshly-grated gingerroot 6 large mushrooms, sliced thin 1/4 cup bamboo shoots 1 medium red bell pepper, cut into strips 1 small onion, cut into wedges 2 stalks green onion, Chinois cut 1 medium zucchini or celery, cut into 1 inch strips Sauce 4 tsp cornstarch 1 cup chicken broth 1 Tbs oyster sauce 1 Tbs soy sauce 2 cloves garlic, minced 1/2 tsp white pepper 1/4 tsp fresh-grated gingerroot 4 Tbs peanut oil Seasoning 2 Tbs peanut oil 1 Tbs sesame oil 1 Tbs oyster sauce 1 Tbs soy sauce Directions Cut pork into thin strips. Mix sauce thoroughly. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot. Heat 2 tablespoons oil in wok or large skillet. Stir fry all vegetables together for 2 to 3 minutes; add a pinch of salt (optional), remove from wok and set aside. Add pork and sauce mixture. Stir until thickened and pork is warm. Return the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot and add noodle seasonings; toss well. Toss noodles with pork and vegetables or serve meat and vegetables over noodles. (You also can serve over rice.) By the way, I think the reason for your not getting a response to your request until now is because other members read your post title and have been looking in their pantries and recipe collections for "porl" but could not find it. Joe

If you are not opposed to using "cream of..." soups, these are both recipes I used to make often many, many years ago when my kids were little. Baked Chow Mein Source: My ex mother-in-law, Helen 1 c rice, washed 2-1/2 c boiling water 1 lb ground meat 2 c celery, chopped 1 large onion, chopped 1 T brown sugar 1 can cream of mushroom soup 1/4 c soy sauce (or more, to taste) Pour the boiling water over the rice and let stand. Meanwhile, brown meat, add onion and celery and cook until vegetables are almost tender. In a large casserole dish, add meat & vegetables, rice & water and remaining ingredients. Mix well. Bake 1 hour at 300F. Chow Mein Casserole Source: my friend Denise 1 lb ground beef 3 T butter 1 c chopped celery 1 large onion, chopped 1-3/4 c raw rice 1 can cream of mushroom soup 1 can cream of chicken soup 1 can water Chow mein noodles Brown ground beef in butter. Mix all ingredients together and place in a casserole dish. Bake at 350F for 1 hour. During the last 20 minutes of baking time, top with chow mein noodles. Linda

I have to go to work...will try to work on this from there...or when I get home. Nancy