Pork lo Mein

This mouthwatering good Pork lo Mein is loaded with stir-fried tender pork, onions, carrots, bell pepper, shredded cabbage, and noodles, all in an ever so slightly sweet and savory soy-based ginger sauce. So much better than Chinese takeout, with a lot less sodium.

This tasty dish is one of our favorites and one that does not have to break the bank. The cost per pound of pork is running about the same price as chicken but is probably on sale more often, and it is running a heck of a lot cheaper than beef.

This is a hearty meal all by itself, but sometimes I like to serve it with crab rangoon or gyoza. They really complement the meal and spread it a little further if I have company.

What is Lo Mein?

The word “mein” means noodles. The words “lo mein” mean tossed noodles, while the words chow mein mean “fried noodles.” So lo mein dishes are Chinese egg noodles with various vegetables and some protein like chicken, beef, pork, seafood, or even tofu.

How to make Pork lo Mein

First, in a medium bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the sliced pork and marinate for 30-40 minutes. In a small bowl, whisk together the soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger, and cornstarch. Set the mixture aside for a few minutes.

Heat a little bit of vegetable oil in a large skillet or wok over medium heat. Using tongs, remove the pork, gently shaking off the excess marinade. Add the pork in a single layer cooking each side until browned. Work in batches moving the cooked pieces of pork to a bowl or plate.

Meanwhile, bring a large pot of water to boil. Cook the Chinese noodles according to package instructions and drain well. Now heat a little more vegetable oil in the same large skillet over medium-high heat. Add the onion, carrots, bell pepper, and cabbage, cooking until crisp-tender. Remove the vegetables to a plate and cover to keep warm. Reduce the heat to medium. Whisk the sauce and add it to the skillet. Cook until thickened, whisking frequently.

Add the cooked pork, veggies, and noodles to the skillet tossing to coat. Garnish with green onions, sesame seeds, or red pepper flakes. For best results, serve promptly while the dish is hot and the vegetables are crisp-tender.

Helpful recipe tips

• Slice the pork tenderloin thinly against the grain. With good tenderloin and a sharp knife, this is very easy to do. If the silverskin is still on the pork tenderloin, please see here how to remove it.
• I like to double the sauce ingredients. My family likes everything saucy. I don’t write it up that way because then readers object to the amount of sodium. You can always add water to the sauce ingredients creating more sauce without the sodium.
• Cook the vegetables just until crisp-tender, which means cook the veggies just until tender with a little bit of snap. The vegetables should still have plenty of vibrant colors.
• You can use lo mein noodles, ramen noodles, or Oriental-style thin noodles.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
• To freeze, first, cool completely. Then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

More pork recipes to try!

Pork lo Mein

A delicious and flavorful Pork Loin Recipe with succulent pork tenderloin, onions, carrots, red bell pepper, shredded cabbage, and ramen noodles in a savory sauce with a hint of ginger and a touch of sweetness.

5 from 20 votes

Print Pin Rate

Course: main meal pork

Cuisine: Asian

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 286kcal

Author: Beth Pierce

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 minced garlic
• 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
• I ½ cups shredded green cabbage or napa cabbage
• 4 green onions sliced thin

Instructions

• In a medium bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the sliced pork and marinate for 30-40 minutes, stirring several times.
• In a small bowl, whisk together the soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger, and cornstarch. Set the sauce aside for a few minutes.
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Using tongs, remove the pork, gently shaking off the excess marinade. Add the pork in a single layer cooking each side until browned. Work in batches moving the cooked pieces to a bowl or plate.
• Heat the remaining vegetable oil in the same large skillet over medium-high heat. Add the onion, carrots, bell pepper, and cabbage, cooking until crisp-tender, approximately 6 minutes.  Remove the vegetables to a plate and cover to keep warm. Reduce the heat to medium.
• Whisk the sauce and add it to the skillet. Cook until thickened, whisking frequently.
• Add the cooked pork, veggies, and noodles to the skillet tossing to coat. Sprinkle with green onions.  For best results, serve promptly.

Notes

• Slice the pork tenderloin thinly against the grain. With good tenderloin and a sharp knife, this is very easy to do. If the silverskin is still on the pork tenderloin, remove it. 
• I like to double the sauce ingredients. My family likes everything saucy. I don't write it up that way because then readers object to the amount of sodium. You can always add water to the sauce ingredients creating more sauce without the sodium.
• Cook the vegetables just until crisp-tender, which means cook the veggies just until tender with a little bit of snap. The vegetables should still have plenty of vibrant colors.
• You can use lo mein noodles, ramen noodles, or Oriental-style thin noodles.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
• To freeze, first, cool completely. Then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

Nutrition

Calories: 286kcal | Carbohydrates: 33g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1477mg | Potassium: 483mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6148IU | Vitamin C: 45mg | Calcium: 43mg | Iron: 2mg

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