Pork Lo Mein

Pork stir fry with lo mein noodles and vegetables.

5 from 1 vote

This sweet and savory pork lo mein is a flavorful and satisfying dinner for two that you can make in under 30 minutes!

Servings servings

Prep Time 10

Cook Time 15

Total Time 25

Equipment

Wok or large sauté pan

Ingredients

4 ounces lo mein noodles
1 tablespoon vegetable oil
5 medium serrano peppers de-seeded and sliced thin
½ medium yellow onion sliced thin
3 heads baby bok choy sliced, greens and whites separated
1 cup shredded red cabbage
¾ cup shredded carrots
¼ pound pulled pork

Stir Fry Sauce

2 tablespoons light brown sugar
6 tablespoons low-sodium soy sauce
2 tablespoons hoisin
1 tablespoon rice vinegar
2 teaspoons minced garlic
2 teaspoons minced ginger or ginger paste
1 teaspoon sesame oil
½ teaspoon chili oil

US Customary - Metric

Instructions

First, bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, then drain and set aside.
Prepare the stir fry sauce. In a bowl, combine brown sugar, soy sauce, hoisin, rice vinegar, garlic, ginger, sesame oil, and chili oil. Whisk until the brown sugar dissolves and the sauce is thoroughly combined, then set aside.
Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once the oil is hot, add the serrano peppers, onion, and whites of the bok choy and cook until slightly softened, stirring frequently, about 3 to 4 minutes.
Add the cabbage and carrots and continue to stir fry until softened, 1 to 2 more minutes.
Add the pulled pork to the wok and stir fry for another 2 to 3 minutes until warmed through. Then, stir in the greens of the bok choy.
Finally, turn the heat to medium-low and add the lo mein noodles and sauce to the wok. Stir until everything is well combined, then serve hot.

Notes

Pulled pork: Our lo mein stir fry is made with pulled pork (precooked pork shoulder). We like to make pulled pork in our slow cooker (recipe here) and then freeze it in small portions for recipes like this one! Alternatively, you can use store-bought pulled pork.

Stir fry veggies: We chose bok choy, cabbage, carrots, onion, and hot peppers to complement the sweet and savory flavors of the pork and stir fry sauce. But the beauty of stir fry is that you can really use whatever veggies you like! Just make sure to cook them in stages - starting with the toughest veggies first, then working towards softer veggies and greens - so none of them end up overcooked. Read more about this in our blog post above.

Mise en place: Stir fry cooks quickly, so make sure to have all your ingredients prepped and ready to go before you turn on the stove! Learn more about this (known as mise en place) here.

Serving suggestions: If you want a side or appetizer with this stir fry, we recommend pork dumplings or this spicy Szechuan dumpling soup! Dumplings are always the perfect complement to stir fry.

Storing and reheating leftovers: Store leftover pork stir fry in an airtight container in the fridge for up to 4 days. Reheat single servings in a wok or frying pan over medium heat for about 5 minutes, or in the microwave for about 2 minutes (stir halfway through). It makes a great lunch!

Author: Nicole Langdon

Calories: 528kcal

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Keyword: baby bok choy, brown sugar, carrots, chili oil, garlic, ginger, hoisin, lo mein, pulled pork, red cabbage, rice vinegar, serrano peppers, sesame oil, soy sauce, stir fry, yellow onion

Nutrition