This quick stir-fry checks all the boxes for weeknight dinners: fast, flavorful, and a great way to sneak in extra vegetables. Grab a wok and get cooking!
When dinners need to be quick and satisfying, a wok stir-fry is hard to beat. This Pork Lo Mein delivers big flavor in very little time and lets you pack in vegetables without resorting to another salad. If you want a lighter meal, use a modest portion of noodles and load up on the veggies. The recipe is straightforward, flexible, and perfect for busy weeknights.
If you don’t own a wok, it’s worth getting one. A large non-stick wok gives you space to stir and toss ingredients quickly over high heat, which is key to achieving crisp-tender vegetables and evenly browned pork. It also makes clean-up easier and can become a go-to piece of cookware for fast family meals.
Turn up the heat and make a Fake-Out Takeout at home—better than delivery and ready in minutes. Below are a few more stir-fry and noodle recipes that follow the same quick, flavor-forward approach:
- Sesame Steak Stir Fry
- Moo Shu Pork
- Ham Fried Rice
- Spicy Thai Peanut Noodle Salad with Smoked Chicken
If you try this Pork Lo Mein or any other recipe on the site, please rate it and leave a comment—feedback helps improve the recipes and inspires new ideas.
Pork Lo Mein
Ingredients
- 12 oz boneless pork loin, sliced thin
- 10 oz dried whole wheat spaghetti or soba noodles
- 1/4 cup oyster sauce
- 1/4 cup low-sodium teriyaki sauce
- 1/4 cup rice wine (mirin) or chicken broth
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 1 tbsp fresh ginger, finely minced
- 1 medium red onion, sliced
- 1/2 red pepper, sliced thin
- 3 cups fresh mushrooms, sliced
- 1 head broccoli, cut into bite-sized pieces
- Sesame seeds, for garnish
Instructions
- Slice the pork into thin strips and set aside. Prep all vegetables and have them ready. Mix the teriyaki sauce and rice wine (or broth) and set aside.
- Cook the noodles in salted water according to package directions. Drain and set aside.
- Heat canola and sesame oil in a large wok over medium-high heat. Add the pork and cook, stirring often, until browned on all sides, about 3–6 minutes. Remove the pork and set aside.
- Add the onion and red pepper to the wok and cook 1–2 minutes. Add the ginger and cook 30 seconds. Stir in the mushrooms and broccoli and cook until tender-crisp.
- Pour the teriyaki mixture over the vegetables, return the pork and any accumulated juices to the wok, and heat through.
- Add the cooked noodles to the wok and toss everything together until well combined and heated.
- Serve in bowls and garnish with toasted sesame seeds if desired.
Notes
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