Description
Hearty Pork and Vegetable Lo Mein, a weeknight favorite from my kitchen. Quick, flavorful, and packed with fresh veggies.
Ingredients
Scale
- Main Players:
- 12 oz fresh lo mein noodles
- 1 lb ground pork
- Fresh Garden Veggies:
- 3 cups green cabbage, shredded thin
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 4 scallions, sliced (divided for cooking and garnish)
- Sauce Essentials:
- 4 cloves garlic, minced (or more, honestly)
- 1 tbsp fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil (plus more for noodles)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 cup water or chicken broth
- Finishing Touches:
- 2 tbsp neutral oil (like canola or vegetable), divided
- Optional: Sesame seeds for garnish
- Optional: Chili flakes or chili oil for serving
Instructions
- Prep Your Players:: First things first, get all your ingredients prepped and ready. This is where I always tell myself, ‘mise en place, Mama Tessa, mise en place!’ Chop your cabbage, carrots, bell pepper, mince your garlic and ginger, slice your scallions. Whisk together your sauce ingredients in a small bowl. Trust me, once you start cooking, things move fast, and you don’t want to be scrambling for that soy sauce. It’s like preparing for a happy little kitchen dance, honestly.
- Noodle Time:: Bring a large pot of water to a rolling boil. Add your lo mein noodles and cook according to package directions, usually just a few minutes until they’re tender but still have a little bite. This is where I almost always overcook them if I’m not paying attention, so set a timer! Drain them, rinse with cold water to stop the cooking, and toss with a tiny bit of sesame oil to keep them from sticking. No one wants a noodle brick for their Pork and Vegetable Lo Mein!
- Sizzle the Pork:: Heat a large wok or skillet over high heat with a tablespoon of oil. Once it’s shimmering, add your ground pork. Break it up with a spoon and cook until it’s browned and no longer pink, about 5-7 minutes. You want a nice sear, so don’t overcrowd the pan. Drain any excess fat, because we’re aiming for flavor, not grease, for our Pork and Vegetable Lo Mein. Oh, that smell is just the best!
- Aromatics & Veggies:: Push the pork to one side of the wok. Add a little more oil if needed, then toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant—don’t let it burn! Then, add your shredded cabbage, carrots, and bell pepper. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp. You still want some bite, so don’t let them get mushy; that’s a mistake I made early on.
- Bring It All Together:: Add the cooked noodles and the pork back into the wok with the vegetables. Pour in your prepared sauce. Toss everything together vigorously with tongs for 1-2 minutes, making sure the noodles and veggies are evenly coated in that glorious sauce. This is where it really starts to look like the Pork and Vegetable Lo Mein you crave. I sometimes get a little messy here, sauce splashing everywhere, but it’s all part of the fun!
- Final Touches:: Stir in most of your sliced scallions, reserving a few for garnish. Taste and adjust seasonings if needed – maybe a splash more soy sauce, or a tiny bit more sesame oil. Serve immediately, garnished with the remaining scallions and maybe a sprinkle of sesame seeds or chili flakes if you like a little kick. The noodles should be glistening, the veggies colorful, and the aroma? Simply irresistible. This Pork and Vegetable Lo Mein is ready to be devoured!