Easy Pork Lo Mein Recipe | Quick Chinese Noodle Dinner with Ground Pork
Quick, saucy pork lo mein with ground pork, crisp veggies, and a glossy soy-garlic sauce made in one pan. Fast, flexible, and better than takeout in under 30 minutes.
Ingredients
Ingredients
- 10–12 oz lo mein or yakisoba noodles (fresh or dried; spaghetti works in a pinch)
- 1 lb ground pork
- 2 cups shredded green cabbage
- 1 medium carrot, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced (whites and greens separated)
- 3 cloves garlic, finely minced
- 1-inch piece fresh ginger, grated
- 3 tbsp soy sauce (low-sodium if preferred)
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (optional)
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper (or black pepper)
- 1/3 cup chicken broth or water
- 1 tsp cornstarch
- 2–3 tbsp neutral oil (canola, peanut, or avocado)
- Chili flakes or chili oil to taste (optional)
- Salt, to taste (optional)
Instructions
Instructions
- Whisk together soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, chicken broth or water, and cornstarch until smooth, then set aside.
- Cook the noodles according to package directions until just shy of tender, drain, rinse briefly, and toss with a little oil to prevent sticking.
- Heat a large wok or wide skillet over medium-high heat, add 1 tablespoon oil, add the ground pork, spread it out, sear 1–2 minutes, then break it up and cook until browned and no pink remains, 4–5 minutes; season lightly with salt if needed and push to the sides.
- Add another 1–2 tablespoons oil to the center, add scallion whites, garlic, and ginger, and stir for about 30 seconds until fragrant.
- Add cabbage, carrot, and bell pepper and stir-fry 2–3 minutes over high heat until crisp-tender.
- Add the cooked noodles to the pan and toss with the pork and vegetables.
- Stir the sauce to re-disperse the cornstarch, pour it into the pan, and toss constantly for 1–2 minutes until the sauce thickens and coats the noodles.
- Stir in the scallion greens and add chili oil if desired; taste and adjust with a splash of soy sauce or a pinch of sugar if needed.
- Serve hot, optionally topped with extra scallions and sesame seeds.
Notes
Use high heat to keep veggies crisp and develop wok-style flavor. Slightly undercook noodles so they finish in the pan without getting mushy. Tamari and gluten-free oyster-style sauce can be used for a gluten-aware version; spaghetti or rice noodles also work. Leftovers keep up to 4 days refrigerated; reheat in the microwave in short bursts or in a hot skillet with a splash of water. Dark soy is optional for color and depth; if skipping, add a small splash of regular soy.