This is an America's Test Kitchen recipe originally, which means it's absolutely delicious but persnickety and step-heavy. If you want to try it Chris Kimball's way, you can prep it ahead for same day or next day cooking with no problem...assemble the marinade for the meat and get that started, make the sauce, chop the veggies and grate/mix the ginger-garlic and set all that aside in the fridge. But you can't freeze it ahead as a kit well, and the final cooking process comes to way more than 3 or 4 steps which my mental processing limit at 6pm.
So I keep the best parts of this recipe (the sauce, the cut of pork and the basic method of cooking) and reconfigure all the other parts to achieve simplicity and freezability. If I do say so myself. For vegetables, you'll need about 8-9 cups of veg...it seems like a lot, but it cooks down. I park some frozen veggies in the freezer kit and plan to make up the remainder with fresh vegetables purchased the week I'll make this dinner or canned stirfry favorites like water chestnuts or bamboo shoots. Use what you like in any combination.
For the "lo mein", I've used udon, soba and whole wheat linguine, all with perfectly good results. Just make sure to read the package directions since each type requires a different cooking time.
The sauce ingredients are perhaps a bit outside of the usual pantry staples, but are worth finding if only to duplicate this recipe many times over. Oyster sauce is in the Asian foods section of even my podunk grocery stores, and it's like a steak sauce but much less vinegar-y. Hoisin is an Asian-style barbecue sauce, and 5 spice powder is a mix of pepper, fennel, cloves, cinnamon and anise (at least my jar is).
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This is an America's Test Kitchen recipe originally, which means it's absolutely delicious but persnickety and step-heavy. If you want to try it Chris Kimball's way, you can prep it ahead for same day or next day cooking with no problem...assemble the marinade for the meat and get that started, make the sauce, chop the veggies and grate/mix the ginger-garlic and set all that aside in the fridge. But you can't freeze it ahead as a kit well, and the final cooking process comes to way more than 3 or 4 steps which my mental processing limit at 6pm.
So I keep the best parts of this recipe (the sauce, the cut of pork and the basic method of cooking) and reconfigure all the other parts to achieve simplicity and freezability. If I do say so myself. For vegetables, you'll need about 8-9 cups of veg...it seems like a lot, but it cooks down. I park some frozen veggies in the freezer kit and plan to make up the remainder with fresh vegetables purchased the week I'll make this dinner or canned stirfry favorites like water chestnuts or bamboo shoots. Use what you like in any combination. 
