Pork Lo Mein – A quick and easy recipe for your favorite restaurant dish, Asian Pork Lo Mein! Ready to eat in just 40 minutes!
I don’t eat a whole lot of pork. Well unless we’re talking bacon, because I can really put away some bacon. Especially in cases like a big bowl of Smoky Bacon Corn Chowder. You can opt for chicken in this recipe if you’re really opposed to pork, but this dish is really quite amazing with the pork. I highly recommend it.
I really really love making my favorite Asian dishes at home. If you haven’t tried it, start with this 30 minute Shrimp Pad Thai and then follow it up with this quick and tasty Cashew Chicken. You’re going to experience a whole new world when you’re ditching Chinese take-out for these dishes.
I usually have an idea in my mind how a recipe is going to taste after it has all come together, and it usually doesn’t end up exactly like I imagined. Fortunately, quite a few come out way better than I had hoped. Like this recipe here. This Pork Lo Mein was so so good. Leftovers for three days good. This is definitely going in permanent recipe book, the one where I keep a running tally of my favorite and most loved recipes. You have to try it, it most likely will end up in yours too!
Hungry for more? Try my 20 Minute Pork Fried Rice next!
Quick n' Easy Pork Lo Mein
- 1 pound pork loin roast - trimmed and cut into chunks or strips
- 1 teaspoon Asian seasoning - or Chinese 5 spice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ⅛ teaspoon chili oil - or chili powder
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- ¼ teaspoon ground ginger
- 1 tablespoon fish sauce
- 2 tablespoons cold water
- 1 teaspoon corn starch
- 1 package dry lo mein or chow mein stir fry noodles - OR thin fettuccine noodles (about 6oz)
- 1 cup snow peas - cut in half crosswise
- 1 large carrot - peeled and cut into thin 2 inch strips/matchsticks
- 1 cup raw cabbage - cut into strips
- 1 medium zucchini - peeled and cut into strips
- Add pork trips to a medium bowl and sprinkle with asian seasoning or Chinese 5 spice. In a small bowl combine soy sauce, rice vinegar, and chili oil or chili powder and whisk to combine. Pour over pork. Cover and refrigerate 30 minutes. Strain meat and discard marinade.
- Boil noodles according to package instructions. Strain and rinse with cold water. In a small bowl combine the sauce ingredients, rice vinegar, soy sauce, ground ginger, and fish sauce. In another bowl add corn starch to cold water and whisk tip it dissolves.
- Add pork to a large pan and sauté 8-10 minutes until cooked through. Add snow peas, carrot sticks, cabbage, and zucchini and continue to sauté 4-6 minutes or until veggies are tender. Add noodles to pan. Add prepared sauce and mix to coat noodles and veggies. Add corn starch mixture and continue to stir 2-4 minutes. Serve hot.