Pork Lo Mein Recipe
Make Pork Lo Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Pork Marinade & Protein
Vegetables & Aromatics
Finishing & Garnish
Method
Noodles & Sauce
- 1
Cook the noodles
Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse briefly with warm water to stop cooking and separate strands. Toss with 1 tsp neutral oil to prevent sticking and set aside.
- 2
Make the sauce
In a medium bowl combine 3 tbs low-sodium soy sauce, 1 tsp dark soy sauce, 2 tbs oyster sauce, 1 tsp sesame oil, 1 tbs Shaoxing wine, 3 tbs warm chicken or pork stock, 1 tsp cornstarch, and 1 tsp sugar. Whisk until smooth and the cornstarch is dissolved. Taste and adjust saltiness if needed.
Pork Marinade & Protein
- 3
Marinate the pork
Place the thinly sliced pork in a bowl. Add 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 tsp neutral oil, and 1 tsp white pepper. Toss to coat and let marinate for 10–15 minutes while preparing other ingredients (or up to 30 minutes).
- 4
Cook the pork
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated pork in a single layer (work in batches if necessary) and stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove pork to a plate and set aside.
Vegetables & Aromatics
- 5
Stir-fry aromatics and vegetables
Return the wok to high heat. Add the remaining 1 tbs vegetable oil. When shimmering, add the minced garlic and ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add the white parts of the scallions, julienned carrot, sliced red bell pepper, and snow peas. Stir-fry 1.5–2 minutes until vegetables are bright and still crisp-tender. If using bean sprouts, add them now and toss once.
Assemble & Finish
- 6
Combine noodles, pork, and sauce
Add the cooked noodles and the reserved pork back into the wok with the vegetables. Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it evenly over the noodles. Toss vigorously with tongs or two spatulas for 1–2 minutes so the sauce coats everything and thickens slightly. If the mixture looks dry, add 1–2 tbs warm stock or water.
- 7
Final seasoning
Turn off the heat. Drizzle 1 tsp toasted sesame oil over the lo mein, add 1/2 tsp salt and 1/4 tsp black pepper, and toss to combine. Taste and adjust seasoning with a splash of soy sauce or a pinch more sugar if needed.
- 8
Garnish and serve
Transfer to a serving platter. Sprinkle with sliced green parts of the scallions and 1 tsp sesame seeds if using. Serve immediately while hot.