Pork Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook until just tender according to package instructions (usually 4–6 minutes for fresh egg noodles, 8–10 for dried). Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to stop cooking, then toss with 1 teaspoon neutral oil to prevent clumping and set aside.

Make sauce

In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon sesame oil, 1 tablespoon chicken or pork stock (or water), and 1 teaspoon cornstarch until smooth. Taste and adjust saltiness — this is the primary seasoning for the noodles and vegetables.

Slice and marinate pork

Slice pork thinly across the grain into 1/8- to 1/4-inch strips. In a bowl combine the pork with 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat and let sit 10–15 minutes while you prepare other ingredients.

Cook pork

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated pork in a single layer (work in batches if necessary so pieces sear rather than steam). Stir-fry until browned and just cooked through, about 2–3 minutes. Remove pork to a plate and reserve any fond and oil in the wok.

Prep and stir-fry aromatics

Wipe the wok if there is excessive burnt residue but keep a thin film of oil. Add 1 tablespoon neutral oil and heat until hot. Add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant — do not burn.

Cook vegetables

Add the sliced onion and carrot and stir-fry for about 1 minute until they begin to soften. Add bok choy (or cabbage) and snow peas and continue stir-frying for 1–2 minutes until vegetables are crisp-tender but still bright. Toss in the white parts of the sliced green onions and stir to combine.

Return pork and add noodles

Return the cooked pork to the wok with the vegetables. Add the drained noodles and pour the prepared sauce evenly over everything.

Toss and finish cooking

Using tongs or two spatulas, toss and stir-fry everything together for 1–2 minutes so the sauce thickens and coats the noodles, pork, and vegetables. If the mixture seems dry, add up to 1–2 tablespoons warm water or stock, a little at a time. Taste and adjust seasoning with a splash more soy sauce if needed.

Final touches

Turn off the heat and drizzle 1/2 teaspoon toasted sesame oil over the lo mein, toss gently. Stir in the green parts of the green onions. Sprinkle with sesame seeds and a pinch of white or black pepper if desired. Serve immediately.