Pork Lo Mein is a Asian recipe to try making for your family. Tender pieces of thinly sliced pork and vegetables in a tangy sauce served over perfectly cooked pasta of your choice. So good!
We love Asian food in our house and I always enjoy going out for Chinese food at our local buffet. This Lo Mein dish is a perfect choice for a weeknight dinner to make in your home. It’s quick and easy and so delicious.
I have used linguine and spaghetti when making lo mein, but for my most recent dish, I used a new pasta I found at Aldi called Bucatini. It’s round like spaghetti, but much larger and is hollow on the inside. I thought it might be fun to use it for this dish. This bronze cut pasta did a great job of catching the sauce, and it received a thumbs up from my family. See my Chicken Lo Mein Recipe Here.
Ingredients for Pork Lo Mein
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Instructions for Making This Recipe
Gather all your ingredients so that you have everything you need close at hand on the counter or table.
Prepare the Ingredients
Using a boning knife and cutting board, slice the boneless pork loin chops into thin slices.
With a second cutting board, chop the cabbage, sweet onion, bell peppers, and zucchini.
I like to use green, red, or yellow bell peppers for this recipe to give it an extra punch of color. Use what you have.
Slice the mushrooms. Peel and julienne the carrots. Mince the garlic.
Cook the pasta according to package directions to al dente, 8-10 minutes. Drain and set aside until ready to use, saving 1 cup of pasta water should you need it.
If you have access to Lo Mein noodles, or Chinese egg noodles, please feel free to use them. They are rather hard to find in our area, so I use linguine, spaghetti, or Bucatini for this recipe.
Make the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, oyster sauce, cornstarch, sesame oil, ground ginger, freshly ground black pepper, and red pepper flakes. Set aside.
If you don’t have sesame oil, you may substitute olive, grapeseed, or vegetable oil, but I highly encourage you to have sesame oil AND oyster sauce in your cupboard if you enjoy making Chinese food at home. They are wonderful additions and you will find yourself using them a lot!
Prepare the Lo Mein
In a large skillet or shallow Dutch oven, heat the olive oil and cook the pork slices until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
If you have a Chinese wok, this would be a perfect recipe to use with it. Just be sure that it has been well-seasoned before using. If not, a large skillet or shallow Dutch oven or casserole braiser works well.
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In the hot skillet, cook the prepared cabbage, onion, bell peppers, mushrooms, carrots, zucchini, and minced garlic until tender, about 2-3 minutes, adding more oil if necessary.
Pour in the prepared sauce mixture and cook, stirring until sauce thickens.
Add the cooked pasta to the sauce, followed by the pork. Stir and toss until fully coated with the sauce.
Serve warm with Egg Rolls, Crab Rangoon, and Egg Drop Soup. This recipe will serve 8-10 people.
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Pork Lo Mein
Ingredients
- 12 oz spaghetti or lo mein noodles
- 3 tablespoons olive oil divided
- 12 oz boneless pork loin chops cut into thin strips
- 2 cups cabbage chopped
- 1 cup sweet onion chopped
- 1/2 cup green, red, or yellow bell pepper chopped
- 5 whole white mushrooms sliced
- 2 small carrots peeled and julienned
- 1 medium zucchini chopped
- 1 clove garlic minced
- 1 cup chicken broth
- 1/3 cup soy sauce
- 3 tablespoons honey
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
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Instructions Click to Start Cooking
- Gather all your ingredients so that you have everything you need close at hand on the counter or table.
- Using a boning knife and cutting board, slice 12 oz (340.2 g) boneless pork loin chops into thin slices.
- With a second cutting board and Chef's knife, chop 2 cups (140 g) cabbage, 1 cup (160 g) sweet onion, and 1/2 cup (74.5 g) green, red, or yellow bell pepper. Slice 5 whole (5 whole) white mushrooms. Peel and julienne 2 small (2 small) carrots. Chop 1 medium (1 medium) zucchini. Mince 1 clove (1 clove) garlic.
- Cook 12 oz (340.2 g) spaghetti (or lo mein noodles) according to package directions to al dente, 8-9 minutes. Drain and set aside until ready to use.
- In a small bowl, whisk together 1 cup (2.37 dl) chicken broth, 1/3 cup (78.86 ml) soy sauce, 3 tablespoons (44.36 ml) honey, 3 tablespoons (44.36 ml) oyster sauce, 2 tablespoons (29.57 ml) rice vinegar, 2 teaspoons (9.86 ml) sesame oil, 2 tablespoons (29.57 ml) cornstarch, 1/2 teaspoon (2.46 ml) ground ginger, 1/2 teaspoon (2.46 ml) freshly ground black pepper, and 1/4 teaspoon (1.23 ml) red pepper flakes. Set aside.
- In a large skillet, heat 2-3 tablespoons (44.36 ml) olive oil and cook the sliced pork until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
- In the hot skillet, cook the prepared cabbage, onion, bell pepper, mushrooms, carrots, zucchini, and minced garlic until tender, about 2-3 minutes. Add more oil if necessary.
- Pour the sauce into the cabbage mixture and cook, stirring until the sauce thickens.
- Stir in the cooked pork and pasta, tossing to coat. Serves 8-10.
Nutrition
Did you make this recipe?
Let me know how it turned out!
Looks great and we love Lo mein as well and make it quite often!
It’s so easy, right? Are you able to find the Chinese noodles?