Pork and Vegetable Lo Mein
Soft egg noodles tossed in the wok with tender strips of pork, bok choy, carrot, mushrooms and bean sprouts in a glossy oyster and soy sauce. A one-pan weeknight dinner in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Get everything ready
Toss the pork with 1 tablespoon of soy sauce and the cornstarch, then set aside. In a small bowl, mix the oyster sauce, both soy sauces, sugar and sesame oil to make the sauce. Bring 2 liters of water to a boil, cook the noodles for 1 minute less than the package time, then drain and rinse briefly in cold water.
- 300g pork
- 1 tbsp soy sauce (for pork)
- 1 tsp cornstarch
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 350g egg noodles
- 2 L water
✅ Done when: Noodles are tender but still firm, and the pork is evenly coated.
Cook the pork
Heat 1 tablespoon of oil in a wok or large skillet over high heat until it just starts to smoke. Add the pork and stir-fry for about 2 minutes, until browned outside and no longer pink inside, then transfer it to a plate.
- 1 tbsp neutral oil
- 300g marinated pork (from step 1)
✅ Done when: Pork is browned and cooked through with no pink remaining.
Stir-fry the vegetables
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Toss with noodles
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Finish
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Get everything ready
Toss the pork with 1 tablespoon of soy sauce and the cornstarch, then set aside. In a small bowl, mix the oyster sauce, both soy sauces, sugar and sesame oil to make the sauce. Bring 2 liters of water to a boil, cook the noodles for 1 minute less than the package time, then drain and rinse briefly in cold water.
- 300g pork
- 1 tbsp soy sauce (for pork)
- 1 tsp cornstarch
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 350g egg noodles
- 2 L water
✅ Done when: Noodles are tender but still firm, and the pork is evenly coated.
Cook the pork
Heat 1 tablespoon of oil in a wok or large skillet over high heat until it just starts to smoke. Add the pork and stir-fry for about 2 minutes, until browned outside and no longer pink inside, then transfer it to a plate.
- 1 tbsp neutral oil
- 300g marinated pork (from step 1)
✅ Done when: Pork is browned and cooked through with no pink remaining.
Stir-fry the vegetables
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Toss with noodles
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Finish
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The Story Behind the Dish
Lo mein means 'tossed noodles' in Cantonese: cooked egg noodles are tossed with meat, vegetables and sauce rather than fried crisp like chow mein.
Cantonese immigrants brought the dish to North America in the 19th century, where it became one of the most-ordered dishes in Chinese restaurants.
⭐ Why It's Famous
Soft, slurpable noodles that soak up a savoury sauce — endlessly adaptable to whatever is in the fridge.
💡 Fun Fact
The difference between lo mein and chow mein: lo mein noodles are soft and saucy, while chow mein noodles are fried until crisp.
Guangdong Province
23.13°N, 113.26°E
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