Pork and Vegetable Lo Mein
Photo: Focused on You / Unsplash
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.
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Toss the pork with 1 tbsp soy sauce and the cornstarch. Mix the oyster sauce, light and dark soy, sugar and sesame oil in a small bowl. Cook the noodles for 1 minute less than the packet says, drain and rinse briefly.
Sear the pork
Heat 1 tbsp oil in a wok over high heat until smoking. Stir-fry the pork for 2 minutes until browned and just cooked. Remove.
Stir-fry the vegetables
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Toss with noodles
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Finish
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Prepare
Toss the pork with 1 tbsp soy sauce and the cornstarch. Mix the oyster sauce, light and dark soy, sugar and sesame oil in a small bowl. Cook the noodles for 1 minute less than the packet says, drain and rinse briefly.
Sear the pork
Heat 1 tbsp oil in a wok over high heat until smoking. Stir-fry the pork for 2 minutes until browned and just cooked. Remove.
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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