This easy and flavor packed Pork Lo Mein is so delicious and easy to make! Skip the take out and make your own restaurant-style lo mein right at home.
Next, try more of my Asian recipes, like Easy Chinese Cashew Chicken, Korean Fried Chicken, Sticky Sesame Chicken, and Thai Chicken Curry with Coconut Milk.
Why This Recipe Works
Flavor Packed: I am not usually a huge pork fan, but let me tell you that this pork lo mein recipe has converted me to actually enjoy pork! With aromatics and tons of Asian-inspired flavors like garlic, ginger, soy sauce, oyster sauce and sesame oil, the combination of flavors and smells will have you ready to devour this easy lo mein dinner!
Done in 30 minutes: When I tell you this is an easy dinner to make, I am not lying! It took me just 30 minutes. First we make the marinade and let the pork sit in it, then make the stir fry sauce, and then cook everything together! Since the pork is sliced into small pieces, it browns up quickly in a high heat pan.
Versatile: The beauty of lo mein recipes is that you can finish up the vegetables sitting in your fridge that need to be eaten! Pretty much any veggie with a bit of meat like pork or chicken would be delicious is this sauce along with the lo mein noodles. You can add mushroom, broccoli, cauliflower and even corn to this lo mein recipe!
Ingredients
The ingredients for this pork lo mein recipe are used commonly in Asian-inspired dishes and will make you feel like you are eating a restaurant take-out meal! Here’s what you’ll need:
Pork Marinade:
- Soy Sauce: Soy sauce adds a ton of umami and that salty flavor that the pork needs. You can use low sodium soy sauce if you prefer!
- Chili Oil: The chili oil adds a hint of spice which balances the salty flavors found throughout this recipe.
- Sugar: The sugar will not end up tasting sweet, but rounds out the flavors of the pork and stir fry sauce.
- Cornstarch: Cornstarch helps the pork brown nicely and get a little crispy!
- Pork Tenderloin: I like to use pork tenderloin since it is a higher quality cut of meat and is generally pretty lean!
Stir Fry Sauce:
- Soy Sauce & Oyster Sauce: A combination of soy sauce and oyster sauce are great for umami flavor.
- Aromatics: Garlic, Fresh Ginger and Ground Ginger make up the aromatics in this sauce and add tons of flavor!
- Toasted Sesame Oil: This lends a bit of nutty flavor that is essential in lo mein!
For the Lo Mein:
- Lo Mein or Chow Mein Noodles: You can find dry lo mein or chow mein noodles at the local grocery store. Both lo mein and chow mein noodles will require boiling before you mix them with the rest of the ingredients.
- Vegetables: Snow or Sugar Snap Peas, Carrot, Cabbage, Bean Sprouts and Green Onions are combined for a veggie packed meal! You can add more veg or omit depending on your preference.
Here’s How to Make It
Step by Step Instructions
- Marinate the Pork: Mix the marinade ingredients together for the pork and stir in the sliced pork tenderloin. Set aside. (photo 1)
- Make the Stir Fry Sauce: Whisk together all of the sauce ingredients to make the stir fry sauce. Set aside. (photo 2)
- Boil the Noodles: Boil your noodles according to package instructions. Strain and rinse with cold water, then set aside. (not pictured)
- Sauté the Veg: Meanwhile, in a large skillet, frying pan or wok, heat 1 tablespoon of the canola oil over a high heat. Add the snow peas, carrot and cabbage, and cook, stirring often until the carrot is becoming tender and the cabbage is starting to soften and color. Stir in the bean sprouts and cook for a further few minutes until they are tender. This will take longer using fresh bean sprouts. Remove the vegetables from the pan and set aside. (photos 3-4)
- Cook the Pork: Heat the remaining 1 tablespoon of oil and cook the pork until just cooked through. This should only take a minute or two. Return the vegetables and stir in the noodles. (photos 5-6)
- Toss it all Together: Turn the heat down to medium and add the sauce, stirring until the noodles are well coated and glossy. Stir in the sliced green onions just before serving. (photos 7-8)
Expert Tips
- Canned Bean Sprouts or Mung Bean Sprouts can be found in the international section of the grocery store, or at a specialty Asian grocery store. You don’t have to have bean sprouts to make this recipe, but they are a nice addition!
- Pork Lo Mein is versatile! It can easily be made into chicken or beef lo mein by replacing the meat! The marinade will be good with either of those meat options.
- Try not to overcook the meat. Since you are slicing the pork tenderloin into thin pieces, it won’t take long to cook. 1-2 minutes should be good and then once you add the vegetables, noodles, and sauce and let it all warm through, the pork will be done. Pork should be cooked to an internal temperature of 145 degrees.
Frequently Asked Questions
Lo mein is a noodle dish that originates from China and usually consists of an egg noodle, vegetables, and some type of meat. This pork lo mein recipe is based on the American take on lo mein.
I don’t recommend freezing leftover pork lo mein since the noodles are quite soft and might go mushy once they are thawed. To store leftovers, put them in an airtight container in the fridge for up to 3 days.
More Take Out Recipes to Try
- Slow Cooker Honey Sesame Chicken
- Kung Pao Noodles
- Spicy Korean Beef Noodles
- Healthy Sweet & Sour Chicken
- Slow Cooker Beef & Broccoli
Did you make this recipe? FANTASTIC. Please rate the recipe below and tag me on social when you snap a photo – I love seeing your CDLC creations!
Pork Lo Mein
Ingredients
For the Pork
- 1 tbsp soy sauce
- 1 tsp chili oil
- 1 tsp sugar
- 1 tsp cornstarch
- 1 lb pork tenderloin
For the Sauce
- 4 tbsp soy sauce
- 3 tbsp water
- 2 tbsp oyster sauce
- ½ tbsp minced ginger
- 2 tsp minced garlic
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
For the Lo Mein
- 2 tbsp canola oil
- 1 package dry lo mein or chow mein stir fry noodles - about 6 oz
- 1 cup snow peas or sugar snap peas - halved
- 1 large carrot
- 1 cup raw cabbage - cut into strips
- 1 14 oz can bean sprouts - drained (optional)
- 2 large green onions - sliced
Instructions
- Mix the marinade ingredients together for the pork and stir in the sliced pork fillet. Set aside.
- Whisk together all of the sauce ingredients to make the stir fry sauce and set aside.
- Boil the noodles as per the package instructions. Strain and rinse with cold water, and set aside.
- Meanwhile, in a large skillet, frying pan or wok, heat 1 tablespoon of the canola oil over high heat. Add the snow peas, carrot and cabbage, and cook, stirring often until the carrot is becoming tender and the cabbage is starting to soften and color. Stir in the bean sprouts and cook for a further few minutes until they are tender, but still retain some crunch. This will take longer using fresh bean sprouts instead of canned (see note). Remove the vegetables from the pan and set aside.
- Heat the remaining 1 tablespoon of oil and cook the pork until just cooked through. This should only take a minute or two. Return the vegetables and stir in the noodles.
- Turn the heat down to medium and add the sauce, stirring until the noodles are well coated and glossy. Stir in the sliced green onions just before serving.
Notes
- Oyster sauce can be found in large grocery stores, Asian grocery stores or online. Lee Kum See is a good brand.
- If you have access to fresh bean sprouts, which are preferable in this recipe but harder to find, sub in 8 oz fresh.
- Leftovers can be kept covered in the fridge for up to 3 days.
This was fantastic! We had it last night and are preparing it again tonight.