Pork Lo Mein Recipe

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 for fresh, 7–9 minutes for dried). Drain and rinse briefly under warm water to prevent sticking. Toss with 1 teaspoon of oil and set aside.

Make the sauce

In a bowl, whisk together 6 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tbs chicken broth, and 1 tsp cornstarch until smooth. Set the sauce next to your stove for quick use.

Marinate the pork

Place the thinly sliced pork in a bowl. Add 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp vegetable oil. Mix well to coat and let rest for 10–15 minutes while you prep vegetables. The cornstarch helps tenderize and gives the pork a glossy finish when cooked.

Cook the pork

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of oil and swirl. Add the marinated pork in a single layer (cook in two batches if needed to avoid overcrowding). Stir-fry for 1–2 minutes until the edges just change color and the meat is about 80% cooked. Remove pork to a plate and set aside.

Stir-fry vegetables

Return the wok to high heat and add the remaining 2 tbs oil. Add the sliced onion, carrots, and bell pepper. Stir-fry for 1–2 minutes until they begin to soften. Add the snow peas and continue to stir-fry 30–45 seconds.

Add aromatics

Push the vegetables up the sides of the wok to create a center well. Add the minced garlic and ginger to the center and stir for 10–15 seconds until fragrant, taking care not to burn. Mix everything together.

Combine pork, noodles, and sauce

Return the pork and any accumulated juices to the wok. Add the cooked noodles and pour the prepared sauce evenly over the top. Use tongs or two spatulas to toss vigorously so the sauce coats the noodles and ingredients evenly. Stir-fry for 1–2 minutes until the sauce has thickened and everything is heated through.

Adjust seasonings & finish

Taste and season with up to 1/4 tsp salt and 1/4 tsp black pepper if needed. Add the sliced scallions and toss once more. Remove from heat and drizzle with a small additional 1/4 tsp sesame oil if desired. Sprinkle with toasted sesame seeds if using.

Serve immediately on warm plates. Lo mein is best enjoyed fresh — divide into 4 servings.