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!
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🎥 Watch How to Make the Recipe
Some nights I can’t muster up the energy to dress up to eat out for dinner, especially when we have a fridge full of ingredients we need to use up. In these cases, the easiest way to use them is with a stir-fry. Annnnd this easy Pork Lo Mein recipe is faster than any takeout & a full meal cooked in one pot for easy cleanup!
*BOOM* dinner or your weekday lunch done in 15 minutes!
If you’re not in the mood for pork, swap it out for Beef Lo Mein to make that steak last longer, Chicken Lo Mein if you want something leaner, Shrimp Lo Mein if you’re ballin’ on a budget, or straight up Vegetable Lo Mein. If you can't decide, throw a bit of everything for Combination Lo Mein.
🥘 Ingredients for Pork Lo Mein
Lo Mein Noodles
Fresh noodles are my fave because of how chewy those thick egg noodles are! You can easily find them at local Asian markets in the refrigerated section. Sometimes they’re labeled “lo mein noodles”, but really, any fresh yellow egg noodles would work.
If you want something more pantry-friendly for last-minute meals, dry noodles work as well. Yep, even spaghetti noodles! Just make sure to cut the weight of the noodles in the recipe in half when using pasta. Then, cook according to the package, drain well, & you’re ready to prep the rest of the ingredients!
Cut of Pork & Type of Vegetables to Use
The cut of pork for this lo mein stir-fry depends on your preference. If you like leaner meat (like my husband), pork loin is a great option. If you like fattier chunks of pork (like me hehe), pork belly is my usual go-to. Just drain any excessive rendered pork fat if the pan gets too oily so your whole meal doesn’t turn too oily!
Alternatively, if you have leftover Char Siu Pork, chop it up and use it to make a bbq pork lo mein - no marinating needed since it’s already so flavorful!
For veggies, there are no hard & fast rules in stir-fries. Your best bet is using vegetables you enjoy … and/or the ones slowly but surely withering away in your fridge lol. If you need extra inspo, here are some veggies ideas:
- Thinly sliced carrots
- Thinly sliced onions
- Shredded napa cabbage
- Thinly sliced bell peppers
- Snow peas
- Sliced mushrooms (shiitake, button, or cremini)
- Separated baby bok choy leaves
- Bean sprouts
- Spinach
How to Make Lo Mein Sauce
Alight, I LOVE this sauce because it doubles up as a quick marinade for the pork too! Yep, you’re getting a 2-for-1. Beautifully caramelized savory pork & deliciously saucy noodles - all from one simple sauce bringing everything together! Here are a few key ingredients (see recipe card below for ingredient list & quantities).
- Dark Soy Sauce: Dark soy sauce gives anything it touches that beautiful deep golden color that you see in restaurants or recipe photos. It’s slightly sweeter than regular soy sauce, almost syrupy consistency, and is primarily used for its color rather than flavor.
- Soy Sauce: Regular soy sauce is needed to add saltiness and umami!
- Shaoxing Wine: This Chinese cooking wine is a super common ingredient in restaurants and Chinese recipes to enhance flavors in sauces, marinades, & dishes overall.
- Oyster Sauce: An absolute must in every Asian pantry! It’s sweet. It’s salty. It’s umami. Definitely a stir-fry staple!
- Sesame Oil: A little goes a long way to add a familiar yet subtle nutty flavor to finish off your pork lo mein.
🥘 What Is The Difference Between Lo Mein vs Chow Mein?
Chinese lo mein and chow mein are often confused because they're so similar, but the key differences lie in the noodles and texture. Lo mein uses thicker egg noodles and has a saucier, more tender texture. Chow mein, however, is made with thinner egg noodles and less sauce, giving the dish a crispier texture overall.
👩🏽🍳 Key Tips on How to Make Chinese Lo Mein
- Prep Fresh Noodles: Cold clumpy noodles tend to break into short sad strands if they’re added directly into a hot pan! Prevent this by heating them in the microwave or flash-boil for about a minute until they’re pliable. Then gently separate the noodles to loosen them up.
- Cut Pork Thinly & Easily: The secret to easily cutting meat thinly is to cut it while it’s still partially frozen. If you try cutting it while it’s fully defrosted, you’ll get thicker chunks that need a little longer to cook.
- Cut Veggies Evenly: Make sure your veggies finish cooking at about the same time by cutting them uniformly. If you’re slicing onions, slice the rest of your veggies the same style & width (aka no sliced onions with huge chunks of bell peppers, for example). Cook them until they’re tender with a slight crisp in the center so they don’t overcook!
- Be Ready Before Firing Up The Stove: Stir-fries at fasssst! So it’s important to have your ingredients ready before turning on the stove. You don’t want to be scrambling to find ingredients while cooking because you might come back to burned sad food.
- Cook on High with Large Cookware: Use your biggest pan (or better yet, a wok) so you have plenty of space to sear your ingredients. If your pan is overcrowded, it’ll steam instead and you’ll end up with a watery stir-fry with (most likely) mushy veggies.
💭 Recipe FAQs
Box up leftovers in an airtight container & keep in the fridge for up to 5 days. Reheat them in the microwave covered with a damp paper towel. The steam will help warm the noodles without causing sogginess!
🥗 What to Serve with Pork Lo Mein
This easy Pork Lo Mein recipe is a full meal on its own, but if you want to go full Takeout Recipes at home, serve it with a warm bowl of Wonton Soup, a side of Eggplant Tofu that even meat lovers can’t resist (just ask my husband!), or beautifully caramelized Char Siu Pork!
Let's Get Cooking!
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Pork Lo Mein
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
- ¼ 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
- ½ 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
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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