Pork Lo Mein

Name: Pork Lo Mein
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 ½ tablespoons low-sodium soy sauce; 3 tablespoons oyster sauce; 3 tablespoons hoisin sauce; 1 ½ tablespoons toasted sesame oil; ¼ teaspoon Chinese five-spice powder; 1 (1 ½-pound) pork tenderloin, trimmed of all visible fat, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces; ¾ cup low-sodium chicken broth; 1 ½ teaspoons cornstarch; 12 ounces Spaghetti; kosher salt; 4 ½ teaspoons canola oil; 6 tablespoons Chinese rice wine or dry sherry; 12 ounces shiitake mushrooms, stemmed and halved if small or quartered if large; ½ head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces; 8 scallions; 1 tablespoon grated fresh ginger; 3 garlic cloves; 1 teaspoon Sriracha sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Marinating Time
30 mins
Total Time
1 hr 20 mins
Servings
6 servings
Calories
500 kcal
Course
Main Course
Cuisine
Asian, Chinese

Pork Lo Mein

Megan Mendez

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This easy homemade pork lo mein recipe is healthier than the takeout version, and uses pork tenderloin. You can always swap out the pork for thinly sliced chicken breast too, if you prefer.

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Ingredients

Servings

4 ½ tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
3 tablespoons hoisin sauce
1 ½ tablespoons toasted sesame oil
¼ teaspoon Chinese five-spice powder
1 (1 ½-pound) pork tenderloin, trimmed of all visible fat, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces
¾ cup low-sodium chicken broth
1 ½ teaspoons cornstarch
12 ounces Spaghetti
kosher salt
4 ½ teaspoons canola oil
6 tablespoons Chinese rice wine or dry sherry
12 ounces shiitake mushrooms, stemmed and halved if small or quartered if large (mine were pre-sliced)
½ head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (6 cups)
8 scallions white parts sliced thin, green parts cut into 1-inch pieces
1 tablespoon grated fresh ginger
3 garlic cloves minced
1 teaspoon Sriracha sauce

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Instructions

Combine soy sauce, oyster sauce, hoisin, sesame oil, and five-spice powder together in a bowl. Measure ¼ cup sauce mixture into separate bowl and stir in pork; cover and refrigerate, 30 to 60 minutes. Whisk broth and cornstarch into remaining sauce mixture.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and set aside.
Meanwhile, heat 1 ½ teaspoons canola oil in Dutch oven over high heat until just smoking. Add half the pork, breaking up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes. Stir in 3 tablespoons wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to clean bowl. Repeat with 1 ½ teaspoons canola oil, remaining pork, and remaining 3 tablespoons wine.
Wipe now-empty pot clean, add remaining 1 ½ teaspoons canola oil, and place over high heat until shimmering. Add mushrooms and cook until lightly browned, 4 to 6 minutes. Stir in cabbage and cook until wilted, about 2 minutes. Stir in scallions, ginger, and garlic and cook until fragrant, about 30 seconds.
Whisk sauce to recombine and add to pot. Stir in cooked pork and any accumulated juices and simmer until sauce has thickened slightly and pork is heated through, about 1 minute. Stir in cooked pasta and Sriracha. Serve.

Notes

Adapted from Comfort Food Makeovers

Nutrition Information

Show Details

Calories 500kcal (25%) Carbohydrates 62g (21%) Protein 35g (70%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 75mg (25%) Sodium 1020mg (43%) Fiber 5g (20%)