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5.0 from 3 votes

Pork Lo Mein

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.

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

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 (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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 500

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.