Pork Lo Mein
Time to defrost that pork chillin’ in the freezer waiting for its time to shine! Grab those random veggies rolling around your fridge drawer you’ve been telling yourself to use before they spoil. It’s time to make this satisfying takeout classic, Pork Lo Mein, in just 25 minutes! It’s the lazy dinner or lunch meal prep you never knew you needed!
Servings: 4 servings
Calories: 283kcal
Ingredients
LO MEIN SAUCE:
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
MARINADE:
- 8 ounces pork loin or belly thinly sliced into bite-sized pieces
- 1 tablespoon lo mein sauce
INGREDIENTS:
- 8 ounces lo mein noodles
- 5 cloves garlic minced
- 1/2 onion thinly sliced
- 1 cup napa cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onion cut into 2-inch slices
- 1 teaspoon sesame seeds optional for garnish
Instructions
- In a bowl, combine the sauce ingredients - dark soy sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, & white pepper. Set aside.
- In a separate bowl, combine the meat & 1 tablespoon of the lo mein sauce. Set aside to marinate while preparing the rest of the ingredients.
- Prepare noodles according to the package. Set aside.
- Heat a large pan or wok on medium-high heat. Add about a tablespoon of oil then once it’s hot, add the pork. Cook for 1-2 minutes or until golden brown & cooked through. Remove & set aside
- Toss in onions & cook for a few seconds, until they start to begin to turn tender but still crunchy. Add garlic & saute for a few more seconds, or until they’re fragrant.
- Add cabbage, bell peppers, and carrots. Cook for about 1 - 2 minutes, or until they begin to turn tender but still crunchy.
- Toss in noodles, pour in sauce, & gently mix together being careful not to break the noodles. Continue to cook for a few minutes until the sauce is completely absorbed into the noodles. Add the pork back in along with its juices & combine well.
- Turn off the heat, add the green onions, & give a final few tosses to allow the green onions to wilt from the residual heat. Garnish with sesame seeds if you’re feeling fancy & enjoy!
Notes
- Noodles: Fresh yellow egg noodles from the Asian market are typically use for lo mein, but instant noodles or even spaghetti noodles work too! Whichever kind of noodles you choose, prep the noodles according to the package. If you're using dry pasta like spaghetti noodles though, half the weight amount in the recipe.
- Regular & Dark Soy Sauce: Regular soy sauce is used for the saltiness & umami. Dark soy sauce is used for the rich dark color it gives the noodles & can be found online or any local Asian market. If you skip the dark soy sauce, just keep in mind your noodles will be much lighter in color than the photos (but still yummy!).
- Shaoxing Wine is a Chinese cooking wine that enhances the flavors of the sauce and gives that restaurant quality to the lo mein. You can find it online or Asian grocery store.
Nutrition
Serving: 0.25recipe | Calories: 283kcal | Carbohydrates: 55g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 765mg | Potassium: 156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2716IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 0.5mg