Description
Pork and Vegetable Lo Mein is a family favorite! Learn my easy, authentic recipe for tender pork, crisp veggies, and savory noodles perfect for busy weeknights.
Ingredients
Scale
- For the Pork & Marinade:
- 1 lb thin pork chops or tenderloin, sliced thinly against the grain
- 1 tbsp low sodium soy sauce
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1/2 tsp grated fresh ginger
- Lo Mein Noodles & Veggies:
- 8 oz fresh lo mein noodles (or dried egg noodles)
- 1 tbsp neutral oil (like canola or vegetable), plus more for tossing noodles
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1/2 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- The Savory Sauce:
- 1/4 cup low sodium soy sauce
- 1/2 cup chicken broth (or vegetable broth)
- 1 tbsp cornstarch
- 1 tsp granulated sugar
- 1/2 tsp rice vinegar (optional, for brightness)
- Finishing Touches:
- 1 tsp toasted sesame oil
Instructions
- Prep the Pork and Marinade:: First things first, get that pork sliced thin, like really thin, against the grain. This makes it super tender, trust me. Then, whisk together your marinade ingredients – soy sauce, a little cornstarch, a splash of sesame oil, and maybe a tiny bit of grated ginger. Toss the pork in there and let it hang out for at least 15 minutes while you get everything else ready. This step is crucial for flavor and tenderness, and honestly, I’ve skipped it when I’m in a rush, and the pork just wasn’t as good. Don’t be like past-me!
- Cook the Noodles:: While the pork is marinating, get a big pot of water boiling for your noodles. Add a good pinch of salt – yes, even for Lo Mein! Cook them according to package directions, but aim for al dente, maybe even slightly under. They’ll finish cooking in the wok, and you don’t want mushy noodles, ever. Drain them, rinse with cold water to stop the cooking, and then toss them with a tiny bit of oil to prevent sticking. This is where I almost always forget to toss them with oil and then regret it later when they become a clump!
- Whip Up the Sauce:: In a small bowl, whisk together your sauce ingredients: more soy sauce, chicken broth, a touch of sugar, and another spoonful of cornstarch. This creates that lovely, thick, glossy sauce that coats everything so perfectly. Taste it now – adjust if you need more sweetness or salt. I always sneak a little taste, sometimes adding a dash more soy sauce if it feels a bit flat. This is the magic potion for your Pork and Vegetable Lo Mein, so make it sing!
- Sauté the Pork:: Heat a large wok or a really big skillet over medium-high heat with a bit of oil. Once it’s shimmering, add your marinated pork in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear. Cook it quickly, just for a couple of minutes per side, until it’s browned and cooked through. Take it out and set it aside. This step happens fast, so be ready! The smell of that searing pork is just divine, honestly, makes my stomach rumble every time.
- Stir-Fry the Veggies:: Add a little more oil to the wok if needed, then toss in your harder vegetables first, like carrots and bell peppers. Stir-fry for a couple of minutes until they start to soften slightly but still have some crunch. Then, add the cabbage and the minced garlic and ginger. Stir-fry for another minute or two until fragrant. You want the veggies to be vibrant and crisp-tender, not limp. This is where the kitchen starts to smell amazing, a real symphony of aromas!
- Combine Everything for the Pork and Vegetable Lo Mein:: Now for the grand finale! Return the cooked pork to the wok with the vegetables. Add your cooked noodles and pour in that beautiful sauce you made. Toss everything together vigorously with tongs, making sure every strand of noodle and every piece of pork and veggie is coated in that glossy, savory sauce. Let it cook for another minute or two until the sauce has thickened and everything is piping hot. A final drizzle of sesame oil, and you’re done! It’s a glorious, messy, delicious moment, honestly.