HOMECOOKPICKS RECIPES

Pork Lo Mein with Vegetables

Toss pork, vegetables, and noodles with a savory sauce for homemade lo mein.

Prep: 20 min Cook: 15 min Approx. total: 35 min Serves 4 Medium
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Pork Lo Mein with Vegetables

4 servings
servings

Original recipe: 4 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Marinate the pork

    In a bowl, combine thinly sliced pork with 1 tablespoon soy sauce, rice wine, cornstarch, and a pinch of pepper. Mix and let sit for 10–15 minutes while you prep other ingredients. This tenderizes the pork and helps it brown nicely.

    Tip: Slice pork across the grain for maximum tenderness.

  2. Cook the noodles

    Bring a large pot of salted water to a boil and cook the lo mein noodles according to package directions until just al dente. Drain and toss with a small drizzle of oil to prevent sticking. Set aside.

    Tip: Undercook the noodles slightly since they will finish cooking in the pan.

  3. Mix the sauce

    Whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin (if using), chicken broth (or water), sesame oil, and sugar (if using) in a small bowl. Taste and adjust—this is the flavor base of the dish.

    Tip: Keep a little extra broth nearby in case you prefer a saucier lo mein.

  4. Sear the pork

    Heat 1 tablespoon of oil in a hot stainless steel or nonstick pan over medium-high heat. Add the marinated pork in a single layer and sear quickly until browned and nearly cooked through, about 1–2 minutes per side depending on thickness. Remove pork from the pan and set aside.

    Tip: Work in batches if necessary to avoid overcrowding the pan and steaming the meat.

  5. Stir-fry the aromatics and vegetables

    Add the remaining tablespoon of oil to the hot pan. Add onion, garlic, and ginger; stir-fry for about 30 seconds until fragrant. Add carrots and snow peas and stir-fry for 1–2 minutes until bright and slightly tender. Add bok choy or napa cabbage and cook another minute.

    Tip: Keep the vegetables moving in the pan so they cook quickly and retain their color and crunch.

  6. Combine noodles, pork, and sauce

    Return the pork to the pan along with the drained noodles. Pour the sauce over everything and toss vigorously for 1–2 minutes so the sauce coats the noodles and ingredients evenly. If the pan seems dry, add a splash of broth to loosen and create a glossy coating.

    Tip: Toss or use a spatula to scrape up any browned bits (fond) from the bottom of the pan for extra flavor.

  7. Finish and garnish

    Turn off the heat and add sliced green onions and a drizzle of sesame oil. Toss once more and transfer to a serving platter. Garnish with sesame seeds if desired.

    Tip: Taste and adjust saltiness—add a little extra soy sauce if needed, but go easy since oyster sauce is already salty.

  8. Serve immediately

    Serve the Pork Lo Mein hot, with optional sides like cucumber salad or dumplings. Leftovers can be refrigerated and reheated (see storage notes).

    Tip: For a spicy finish, offer chili crisp or crushed red pepper on the table.

Equipment: Stainless Steel or Nonstick Pan buying guide

NUTRITION & YOUR NEXT MEAL

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Pork Lo Mein with Vegetables

Estimated nutrition per serving · 1/4 of the defined batch

Calories
577 kcal
Protein
37.1 g
Carbs
74.6 g
Fat
13.5 g
Fiber
5.4 g

One quarter of the dish. Dry spaghetti, pork tenderloin and bok choy. Generic dry white wine approximates cooking wine; all wine energy retained in this estimate. No optional hoisin, sugar or sesame seeds. Salt/pepper fixed at 1.5 g/0.575 g.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Pork Lo Mein with Vegetables

This Pork Lo Mein is the kind of home-cooked meal that hits all the right notes: tender pork, chewy noodles, brightly cooked vegetables, and a glossy, savory sauce that ties everything together. It’s fast enough for weeknights but flavorful enough to serve when friends or family drop by. The technique is simple—marinate the pork, cook the noodles, high-heat stir-fry—and the result is deeply satisfying comfort food with an Asian-inspired profile.

What makes this version special is its balance of textures and the flexibility to adapt to what’s in your fridge. Use snow peas, carrots, and bok choy for a classic mix, or swap in bell peppers and broccoli if you prefer. A short marinade and quick sear keep the pork juicy while a hot pan gives the vegetables that desirable char without overcooking. If you want a lighter finish, choose a nonstick pan; if you want a better fond and more caramelization, a stainless steel pan will deliver.

Why this recipe works

Lo mein is all about timing and heat. The noodles are boiled just until tender, the pork is thinly sliced and quickly seared, and the vegetables are cooked hot and fast so they keep their color and crunch. The sauce is concentrated—soy sauce, oyster sauce, a touch of sugar and sesame oil—so a little goes a long way to glaze the noodles and coat every ingredient evenly.

Because everything cooks quickly, organization is key. Have your sauce mixed, noodles drained, and vegetables prepped before you heat the pan. Once a hot pan is ready, everything comes together in a matter of minutes.

Choosing the right equipment

The featured tool for this recipe is a good stainless steel or nonstick pan. A heavy-bottomed stainless steel pan gives better searing and fond for flavor, while a high-quality nonstick pan lets you stir-fry with less oil and easier cleanup—great if you cook for kids or prefer lower-fat methods. If you’re deciding between premium options, check our comparison for long-term investment picks. For health-conscious cooks who want PFAS-free options, our guide to the Best Non-Toxic Cookware: PFAS-Free Pans is a helpful resource.

Here are a couple of handy product picks you can use for this recipe:

Technique notes

Two small technique points make a big difference: cutting and heat control. Cut the pork thinly across the grain; thin slices cook fast and stay tender. When you stir-fry, preheat your pan well—add oil only when it’s shimmering—so ingredients sizzle on contact rather than steam. Work quickly and in batches if needed so the pan temperature doesn’t drop and your food browns instead of stewing.

Pairings and serving ideas

Pork Lo Mein is a full meal on its own, but you can elevate it with simple sides: a light cucumber salad, steamed dumplings, or hot and sour soup. Garnish with toasted sesame seeds and sliced green onions for freshness and crunch. For a spicier version, add a drizzle of chili crisp or a teaspoon of sambal oelek to the sauce.

Why cookware choice matters

If you’re curious about whether to invest in premium cookware, our HexClad vs All-Clad guide covers the pros and cons of popular higher-end systems—useful reading if you’re ready to upgrade from a basic pan. For everyday home cooks, a well-made stainless steel or PFAS-free nonstick pan will cover most needs and last for years with proper care.

Tips and variations

Below are practical tips to get the best out of this Pork Lo Mein recipe and a few easy variations to try.

  • Tip: Don’t overcrowd the pan when searing pork—work in batches so each piece gets a chance to brown.
  • Tip: If you prefer a saucier lo mein, double the sauce and add it gradually at the end while tossing to coat.
  • Variation: Swap pork for chicken, tofu, or shrimp—adjust cooking times accordingly.
  • Variation: Use whole-wheat or gluten-free noodles to make the dish more nutritious or to accommodate dietary needs.

Final thoughts

Pork Lo Mein is a versatile, fast, and forgiving recipe that rewards a well-heated pan and sharp knife. Whether you’re making it for a busy weeknight or a casual dinner, the combination of tender pork, crisp vegetables, and glossy noodles is universally appealing. Keep a couple of pantry staples (soy, oyster sauce, sesame oil) on hand and you’ll be able to whip this up with minimal fuss.

Ready to cook? Scroll down to the ingredients list and step-by-step instructions to get started.

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