Pork Lo Mein

Name: Pork Lo Mein
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g lo mein noodles (fresh or dried egg noodles); 300 g pork tenderloin (thinly sliced into strips); 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil (toasted); 1 tsp sugar; 2 tbsp vegetable oil (divided); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (red, thinly sliced); 150 g cabbage (shredded); 4 pcs green onion (cut into 2-inch pieces); 1 pinch white pepper (ground); 1 pinch salt (for noodle water)

RATING

4.6/5(185)

TASTE SCORE

9/10

Chewy egg noodles tossed with tender strips of pork and crisp vegetables in a savory, slightly sweet sauce. This takeout favorite comes together in one hot wok in under 30 minutes, delivering that perfect balance of smoky, salty, and umami flavors.

PREP

15m

COOK

10m

SERVES

1 CUP

582 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Marinate the pork.
1.In a bowl, combine sliced pork with 1 tablespoon soy sauce and white pepper.
2.Toss well and set aside for 10 minutes while preparing other ingredients.
prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together remaining 2 tablespoons soy sauce, oyster sauce, sugar, and sesame oil.
2.Stir until sugar dissolves. Set aside.
boil · ~5 min
Cook the lo mein noodles.
Bring a large pot of water to a boil. Add salt and cook noodles according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. Toss with a few drops of oil to prevent sticking.
TIPRinsing with cold water removes excess starch so the noodles don't clump together in the wok.
fry · ~3 min
Sear the pork.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
2.Add marinated pork strips in a single layer and sear undisturbed for 1 minute.
3.Stir-fry for another 1 to 2 minutes until just cooked through.
4.Transfer pork to a plate and set aside.
TIPDon't crowd the wok — cook pork in batches if needed to get a good sear rather than steaming it.
fry · ~4 min
Stir-fry the vegetables.
1.Add remaining 1 tablespoon oil to the same wok.
2.Add garlic and ginger, stir-frying for 15 seconds until fragrant.
3.Add carrot and bell pepper, stir-fry for 2 minutes.
4.Add cabbage and green onions, stir-fry for another 1 minute until vegetables are crisp-tender.
fry · ~2 min
Combine and toss everything together.
1.Return cooked pork to the wok with the vegetables.
2.Add the cooked noodles and pour the stir-fry sauce over everything.
3.Using tongs or two spatulas, toss everything together for 1 to 2 minutes until noodles are well-coated and heated through.
TIPKeep the heat high and toss continuously — high heat is what gives lo mein its signature wok hei flavor.
serve
Serve hot.
Transfer to a serving platter or individual plates. Serve immediately while piping hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice pork across the grain for tender, bite-sized strips that won't toughen.
2
Cook noodles just until al dente — they'll finish cooking in the wok.
3
Rinse noodles with cold water after boiling to remove surface starch; toss with oil to prevent sticking.
4
Heat the wok until smoking before adding oil to achieve the smoky 'wok hei' flavor.
5
Don't overcrowd the wok when searing the pork; cook in batches for a proper brown crust.
6
Prep all ingredients before you start stir-frying — the cooking goes fast once the wok is hot.

RECIPE VARIATIONS