Pork Lo Mein

This pork lo mein recipe makes for a quick and easy weeknight dinner! Made with chopped up pork chops and a variety of veggies, this is ready in about 30 minutes.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 479kcal

Author Karly Campbell

Ingredients

1 pound boneless pork loin chops
14 ounces dry lo mein or spaghetti noodles
2 tablespoons olive oil divided
1 tablespoon hoisin sauce
1/2 teaspoon salt
2 bell peppers any color
1 sweet onion
2 cloves garlic minced
1 tablespoon minced ginger
6 ounces baby spinach
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons honey
2 teaspoons chili paste more or less to taste
1/4 cup chopped green onion

Instructions

Dice the pork chops into bite-sized pieces. Slice the peppers and onions into thin strips.
Bring a large pot of salted water to a boil to cook the lo mein.
While the water is coming to a boil, add one tablespoon of olive oil to a wok or large deep skillet and heat over high heat.
Add the pork to the skillet with the hoisin and sprinkle on the salt. Cook over high heat, stirring often, until browned and cooked through, about 6 minutes.
Remove pork from the wok and set aside. Drain any liquid in the pan.
Add the lo mein noodles to the boiling water and cook according to package instructions.
Add the remaining tablespoon of oil to the wok and heat over high heat.
Add the peppers and onion and cook, stirring often, 3 minutes. Stir in the garlic, ginger, and spinach. Continue cooking and stirring for 3 minutes, or until the spinach has wilted.
Add the light and dark soy sauce, honey, and chili paste to the wok and stir well.
Drain the cooked lo mein and add to the wok along with the pork. Stir well and continue cooking for 1 or 2 minutes, stirring constantly, until well combined.
Sprinkle with green onion and serve immediately.

Notes

We used boneless pork loin chops, but any boneless pork chops should work fine. You can also swap this out for chicken or beef.

The dark soy sauce is not strictly necessary if you don't want to purchase another bottle of soy sauce. It is what adds that dark, glossy color to the lo mein and makes it look and taste more like take-out lo mein. We find it's worth it to keep this sauce on hand, but you can just sub in regular soy sauce if you prefer.

As written, this is mildly spicy. Feel free to adjust the chili paste to suit your tastes. You can also swap the chili paste for sriracha if that's what you have on hand.

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