Pork Lo Mein
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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 linguine. So good!
(Post modified with new photos on 1/18/23.)
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
(See the full recipe at the bottom of this post.)
- uncooked Bucatini, linguine, or spaghetti
- olive oil
- boneless pork loin chops (cut into thin strips)
- cabbage
- sweet onion
- carrots
- bell peppers (green, red, or yellow)
- white button mushrooms
- garlic cloves
Sauce
- chicken broth
- soy sauce
- honey
- rice vinegar
- sesame oil
- freshly ground black pepper
- ground ginger
- cornstarch
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, and bell peppers.
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.
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, sesame oil, freshly ground black pepper, ground ginger, and cornstarch. Set aside.
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.
In the hot skillet, cook the prepared cabbage, onion, bell peppers, mushrooms, carrots 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.
See more Asian Recipes Here. Browse more Pork Recipes Here. View more Weeknight Dinners Here.
Pork Lo Mein
Equipment
Ingredients
- 12 oz Bucatini or linguine or spaghetti
- 2 tablespoons olive oil oil
- 12 oz pork loin chops boneless, cut into thin strips
- 2 cups cabbage chopped
- 1 cup sweet onion chopped
- 1/2 cup bell pepper chopped, green, red, or yellow
- 5 whole white mushrooms sliced
- 2 small carrots peeled and julienned
- 2 cloves garlic minced
Sauce
- 1 cup chicken broth
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
Instructions
- 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 and Chef's knife, chop the cabbage, sweet onion, and bell peppers. Slice the mushrooms. Peel and julienne the carrots. Mince the garlic.
- Cook the pasta according to package directions to al dente, 8-9 minutes. Drain and set aside until ready to use.
Make the Sauce
- In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, freshly ground black pepper, ground ginger, and cornstarch. Set aside.
- In a large skillet, heat the olive oil 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, 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
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?