Introduction

Pork and Vegetable Lo Mein Noodles is the ultimate comfort food — a perfect balance of savory, saucy, and satisfying. This Chinese-inspired noodle dish features tender strips of pork, colorful crisp-tender vegetables, and perfectly cooked noodles all tossed together in a rich, umami-packed soy-garlic sauce.

Originating from traditional Chinese cuisine, Lo Mein (meaning “tossed noodles”) is known for its glossy, flavorful sauce and springy noodles that absorb every drop of deliciousness. Unlike chow mein, which is fried, lo mein noodles are soft, saucy, and stir-fried quickly over high heat to preserve their chewy texture and the vegetables’ freshness.

This dish is all about balance — salty, sweet, and savory, with just a hint of spice and aromatic sesame oil that ties it all together. It’s the kind of meal that feels indulgent yet wholesome, with a perfect mix of protein, carbs, and veggies in every bite.

Why I Love This Recipe

I love this Pork and Vegetable Lo Mein because it’s the perfect weekday meal that feels like a takeout treat — but made fresher, healthier, and more flavorful right at home. It’s quick to prepare, easy to customize, and endlessly satisfying.

The pork brings rich, savory depth, while the vegetables add color, crunch, and nutrients. The sauce — glossy, garlicky, slightly sweet, and perfectly salty — clings to every noodle strand, making each bite irresistible.

Plus, it’s a one-pan meal that’s ready in under 40 minutes — minimal cleanup, maximum taste!

Why It’s a Must-Try Dish

You must try this recipe because:

• Better than takeout: You control the ingredients, salt, and freshness.
• Delicious and filling: A complete meal with pork, noodles, and vegetables.
• Sauce perfection: The soy, oyster sauce, and sesame oil combo is umami heaven.
• Endlessly customizable: Use your favorite veggies or even swap proteins.
• Quick & easy: Ready in about 35 minutes — ideal for weeknight dinners.

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Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4
• Calories: Approximately 480 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Chinese / Asian-Inspired

Ingredients

For the Noodles:

• 10 oz (280 g) lo mein noodles (or spaghetti/ramen noodles as substitute)
• 1 tbsp sesame oil (for tossing cooked noodles)

For the Pork:

• 1 lb (450 g) pork tenderloin or boneless pork loin, thinly sliced into strips
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp rice vinegar
• 1 tsp sesame oil

For the Vegetables:

• 1 tbsp vegetable oil (for stir-frying)
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 cups cabbage, shredded
• 1 cup snap peas or broccoli florets
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the Sauce:

• 3 tbsp soy sauce (light or low-sodium)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp dark soy sauce (optional, for color and depth)
• 1 tbsp brown sugar or honey
• ½ tsp chili flakes or Sriracha (optional, for heat)
• ¼ cup chicken broth or water

Cooking Directions

1. Cook the Noodles:
   • Bring a large pot of water to a boil and cook lo mein noodles according to package instructions.
   • Drain, rinse with cold water, and toss with 1 tbsp sesame oil to prevent sticking. Set aside.
2. Marinate the Pork:
   • In a bowl, combine sliced pork with soy sauce, cornstarch, rice vinegar, and sesame oil.
   • Mix well and let marinate for 10–15 minutes while you prepare vegetables.
3. Prepare the Sauce:
   • In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and chicken broth.
   • Set aside for later.
4. Cook the Pork:
   • Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat.
   • Add the pork and stir-fry for 3–4 minutes until browned and just cooked through. Remove and set aside.
5. Stir-Fry Vegetables:
   • In the same wok, add another drizzle of oil if needed.
   • Add garlic, ginger, bell pepper, carrots, and snap peas. Stir-fry for 2–3 minutes.
   • Add cabbage and green onions; stir-fry another 2 minutes until slightly wilted but still crisp.
6. Combine Everything:
   • Return the cooked pork and noodles to the wok.
   • Pour in the prepared sauce and toss everything together over medium-high heat for 2–3 minutes until heated through and well coated.
7. Taste and Adjust:
   • Add more soy sauce or sesame oil if needed. Serve hot.

Step-by-Step Preparation Method

1. Step 1 – Slice and Marinate:
   Slice pork thinly for quick cooking. Marinate with soy sauce and cornstarch for tenderness.
2. Step 2 – Cook Noodles:
   Boil noodles until just tender. Drain, rinse, and toss with sesame oil.
3. Step 3 – Prepare Sauce:
   Mix all sauce ingredients — this ensures quick, even flavoring during stir-fry.
4. Step 4 – Stir-Fry Pork:
   Quickly sear marinated pork until lightly browned. Remove before overcooking.
5. Step 5 – Cook Vegetables:
   Use high heat for crisp-tender texture and vibrant color.
6. Step 6 – Combine and Toss:
   Add noodles and sauce to the wok. Toss to coat evenly in glossy, savory goodness.

How to Serve

Serve hot, straight from the wok, garnished with:

• Sliced green onions
• A sprinkle of toasted sesame seeds
• A drizzle of chili oil (optional)

Enjoy with a side of:

• Egg rolls or spring rolls
• Hot and sour soup or miso soup
• Chili garlic sauce for extra heat

It’s perfect as a complete meal or as part of an Asian-style dinner spread.

Recipe Tips

• Slice pork thinly: It cooks faster and absorbs more flavor.
• Don’t overcook noodles: Slightly undercook before tossing to prevent mushiness.
• High heat is key: Quick stir-frying keeps veggies crisp and bright.
• Prep everything first: Lo mein cooks fast — have all ingredients ready to go.
• Adjust sweetness/saltiness: Taste sauce before adding; balance with soy or sugar.

Variations

1. Spicy Lo Mein:
   Add Sriracha, chili garlic sauce, or crushed red pepper for heat.
2. Chicken or Shrimp Lo Mein:
   Substitute pork with thinly sliced chicken breast or shrimp for a lighter twist.
3. Vegetarian Lo Mein:
   Skip pork and add tofu, mushrooms, and more vegetables like bok choy or baby corn.
4. Peanut Lo Mein:
   Stir in 2 tbsp peanut butter to the sauce for a creamy, nutty flavor.
5. Extra-Saucy Lo Mein:
   Double the sauce ingredients for a wetter, richer dish.

Freezing and Storage

• Refrigeration:
  Store leftovers in an airtight container for up to 3 days.
• Freezing:
  Freeze for up to 2 months. Thaw overnight and reheat gently in a skillet with a splash of broth or water.
• Reheating Tip:
  Reheat over medium heat in a nonstick pan. Add a little soy sauce or sesame oil to refresh flavor and texture.

Special Equipment Needed

• Wok or large nonstick skillet
• Tongs or chopsticks (for tossing noodles)
• Mixing bowls (for marinating and sauce prep)
• Colander (for draining noodles)

FAQ

1. Can I use ramen or spaghetti instead of lo mein noodles?
Yes, both work well! Just cook until al dente and rinse before using.

2. Can I make it ahead of time?
Yes, it reheats beautifully — perfect for meal prep or lunchboxes.

3. What’s the difference between lo mein and chow mein?
Lo mein is soft and saucy, while chow mein is crispy and fried.

4. Can I use leftover pork?
Absolutely! Just toss in cooked pork during the final step to heat through.

5. How do I make it gluten-free?
Use gluten-free tamari instead of soy sauce and rice noodles instead of wheat noodles.

Conclusion

Pork and Vegetable Lo Mein Noodles is everything you love about takeout — but fresher, faster, and more satisfying. With tender pork, crisp vegetables, and chewy noodles all bathed in a glossy, savory sauce, it’s the perfect weeknight comfort meal that everyone will crave.

It’s colorful, flavorful, and endlessly customizable, making it one of those dishes that feels indulgent yet balanced. Whether you’re cooking for yourself or a crowd, this lo mein guarantees an empty plate every single time.

So grab your wok, toss those noodles, and bring restaurant-quality Asian comfort straight to your table.