Pork Lo Mein

A simple, satisfying favorite.

Why You'll Love This Recipe

• Faster than delivery, cheaper too.
• One wok, big batch, easy cleanup.
• Hits the savory-sweet-umami trifecta.
• Hidden vegetables for kids.
• Customizable with any protein or veg.

Ingredient Notes

• Fresh lo mein has the right chew — dried spaghetti is the closest pantry sub.
• Oyster sauce gives the signature savory depth; vegetarian mushroom sauce works.
• Toasted (dark) sesame oil at the end, not for cooking.

Ingredient Substitutions

• Chicken, shrimp, or beef in place of pork.
• Spaghetti or rice noodles if no lo mein.
• Bok choy, snow peas, or bean sprouts for the veg.

Equipment Needed

• Large pot for noodles
• Wok or large skillet
• Colander
• Mixing bowls

Prep Tips

• Julienne carrots thin so they cook in seconds.
• Slice pork while partially frozen for cleaner strips.

Instructions

1. 1

   Gather and prep: 1 lb boneless pork, 12 oz noodles, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1/2 small head cabbage, shredded (about 4 cups), 1 medium carrot, sliced, 1 tbsp sesame oil. mince the garlic, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Cook noodles.

3. 3

   Stir-fry pork and aromatics. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

4. 4

   Add veg, then noodles and sauce, toss.

Artsi Pro Tips

• Slightly undercook the noodles — they finish in the sauce.
• Use tongs, not a spatula, for tossing noodles cleanly.
• Have everything prepped before heating the wok; the cook is fast.

Common Mistakes

• Overcooking noodles, leading to mushy lo mein.
• Skipping the rinse, so noodles clump together.
• Not getting the wok hot enough, which steams everything.

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