Pork Lo Mein is the kind of dish that makes weeknight dinners feel like a takeout treat without leaving your kitchen. Tender slices of marinated pork soak up rich umami flavor before being tossed with crisp vegetables and chewy noodles in a glossy, savory-sweet sauce. Every bite has a perfect balance of textures—juicy meat, tender-crisp veggies, and sauce-coated noodles that practically demand a second helping. The aroma of garlic, ginger, and sesame drifting through the kitchen will have everyone circling the table before it’s even done.
This recipe is not only packed with flavor, but it’s also adaptable to whatever vegetables you have on hand—broccoli, snow peas, or mushrooms all work beautifully. Using authentic lo mein noodles gives the most traditional texture, but spaghetti or linguine can step in without missing a beat. Once you get everything prepped, the cooking time is so quick that dinner’s on the table before anyone has time to say, “What’s for dinner?”
Why You’ll Love This Recipe:
• Quick enough for busy weeknights yet tasty enough to impress guests.
• Perfect way to use up leftover vegetables.
• Healthier and fresher than takeout, but with the same bold, comforting flavors.
• Customizable—swap the protein or mix up the veggies to fit your taste.
Ingredients
Pork Marinade:
• ⅓ cup reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 ¼–1 ½ lbs pork tenderloin, sliced thin
Lo Mein Sauce:
• ¼ cup low-sodium soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons granulated sugar
• 1 tablespoon Chinese cooking wine
• 2 cloves garlic, minced
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon cornstarch
Pork Lo Mein:
• 2 tablespoons vegetable oil
• 8 ounces Chinese noodles or lo mein noodles
• 1 medium onion, diced
• 2 medium carrots, peeled and cut into matchsticks
• 1 red bell pepper, sliced into thin strips
• 1 ½ cups shredded green cabbage or napa cabbage
• 4 green onions, sliced thin
Instructions
In a medium bowl, whisk together soy sauce, rice vinegar, and sesame oil. Add sliced pork and marinate for 30–40 minutes, stirring occasionally.
In a small bowl, whisk together soy sauce, sesame oil, sugar, Chinese cooking wine, garlic, ginger, and cornstarch. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Remove pork from marinade, shaking off excess liquid. Cook pork in a single layer until browned on both sides, working in batches. Transfer cooked pork to a plate.
Add remaining oil to skillet. Stir-fry onion, carrots, bell pepper, and cabbage over medium-high heat until crisp-tender, about 6 minutes. Remove vegetables and keep warm.
Reduce heat to medium. Whisk sauce and pour into skillet. Cook, whisking, until thickened. Add pork, vegetables, and cooked noodles to skillet, tossing to coat evenly. Sprinkle with green onions and serve immediately.
Tips:
• Slice pork against the grain for tenderness.
• Prep all vegetables in advance to keep the cooking process smooth.
• Adjust sauce sweetness by adding more or less sugar to taste.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring in between.
