Lo Mein
Chewy egg noodles tossed with tender strips of pork, crisp vegetables, and a savory soy-based sauce. This takeout-style lo mein comes together in under 30 minutes, delivering smoky wok hei flavor right from your own kitchen.
For 4 servings
- prep
Prepare the sauce.
1.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.2.Set aside near the stove. - boil · ~6 min
Cook the noodles.
1.Bring a large pot of water to a rolling boil.2.Add lo mein noodles and cook 1 minute less than package directions (they should be just al dente).3.Drain in a colander and rinse briefly with cold water to stop cooking.4.Toss with a drizzle of oil to prevent sticking if not using immediately.TIPSlightly undercook the noodles — they finish in the wok and absorb the sauce. - fry · ~3 min
Sear the pork strips.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add pork strips in a single layer and let sear undisturbed for 1 minute.3.Stir-fry until just cooked through (another 2 minutes).4.Transfer to a plate and set aside.TIPDon't crowd the pan — sear in batches if needed for a good char. - saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Add remaining 1 tablespoon oil to the wok and reduce heat to medium-high.2.Add garlic and ginger, stir-frying until fragrant (about 20 seconds).3.Add carrot, bell pepper, and cabbage. Toss for 2 minutes until vegetables soften slightly but still have crunch.4.Add bean sprouts and green onion segments; toss 30 seconds more.TIPKeep the vegetables moving constantly — high heat and quick cooking preserve texture. - mix · ~2 min
Toss everything together.
1.Return the cooked pork to the wok along with the drained noodles.2.Pour the prepared sauce over the noodles.3.Using tongs or two spatulas, lift and toss everything vigorously for 1-2 minutes until noodles are well-coated and heated through.4.Season with a pinch of salt if needed.TIPThe tossing motion is key — it distributes the sauce evenly and gives that classic wok-fried flavor. - serve
Plate and serve immediately.
Divide lo mein among serving plates or bowls. Serve hot as a main dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned carbon steel wok over high heat for authentic wok hei flavor.
- 2Slice pork loin across the grain into thin strips for tender, easy-to-chew bites.
- 3Prep all vegetables and sauce before you start cooking — the stir-fry goes fast.
- 4Rinse cooked noodles under cold water to remove excess starch and prevent clumping.
- 5Toss noodles with tongs or chopsticks, not a spatula, to coat evenly without breaking them.
- 6Serve immediately — lo mein loses its springy texture and becomes soggy if left to sit.
Adapt it for your goals.
Vegetarian / Vegan
Replace pork with extra-firm tofu (pressed, cubed, and pan-seared) and use mushroom-based oyster sauce (or hoisin) to keep it plant-based. The tofu adds protein and a satisfying bite.
Low Carb / KetoLow-Carb / Keto
Swap lo mein noodles for spiralized zucchini or shirataki noodles. Reduce sugar to 1/2 teaspoon or omit entirely. This version cuts carbs dramatically while keeping the savory sauce and veggie crunch.
Spicy Sichuan StyleSpicy Sichuan-Style
Add 1-2 teaspoons of chili bean paste (doubanjiang) and a drizzle of Sichuan chili oil to the sauce. Top with crushed Sichuan peppercorns for a numbing, fiery twist that honors Chinese regional flavors.
Why this is on our healthy list.
Lean Protein Source
Pork loin is a lean cut of meat, providing high-quality protein for muscle repair and satiety, with less saturated fat than many red meats.
Rich in Vitamin C
Red bell pepper and cabbage are excellent sources of vitamin C, which supports immune function and collagen production.
Gut-Friendly Fiber
Carrots, cabbage, and bean sprouts supply dietary fiber that aids digestion and promotes a healthy gut microbiome.
Antioxidant Boost from Ginger & Garlic
Both ginger and garlic contain bioactive compounds like gingerol and allicin, known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, substitute with fresh or dried udon noodles, fresh ramen noodles, or even linguine in a pinch—just cook them al dente and don't overcook.
