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Pork Lo Mein with Vegetables

Dairy-free
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Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

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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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LET’S GET COOKING

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

A LITTLE EXTRA HELP

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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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Before heating the pan

Slice the pork thinly across the grain and have the noodles, vegetables and sauce ready. Work in batches if necessary so the pan is not crowded.

Serving suggestions

Finish with sliced green onion, sesame seeds or a little chili crisp. Serve with a cucumber salad for a fresh contrast.

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