Pork Stir Fry With Lo Mein Noodles

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This sweet and savory pork stir fry with lo mein noodles is a flavorful and satisfying dinner for two that you can make in under 30 minutes!

Pork stir fry with lo mein and vegetables.

If you’re a fan of Asian noodle dishes, you’re going to love this pork and vegetable stir fry with lo mein noodles. It’s perfectly balanced with plenty of saucy, tender pulled pork and flavorful veggies. Make it for dinner and enjoy leftovers the next day for lunch!

What This Recipe Entails

Our pork stir fry recipe calls for prepared pulled pork, so you can make it in under 30 minutes if you have this ingredient ready to go. We like to make pulled pork in our slow cooker (recipe here!) and then freeze it in small portions for recipes like this one! Alternatively, you can use store-bought pulled pork.

  • Prep time: 10 minutes
  • Cook time: 15 minutes

Cooking this pork stir fry is easy. You’ll just need a large pot to boil the lo mein noodles in and a wok or large sauté pan to stir fry the veggies.

A pork stir fry with lo mein noodles.

Pork Stir Fry Recipe Ingredients

This pork stir fry is made with noodles (lo mein) and a sweet and savory sauce featuring hoisin and brown sugar. The flavor is unbeatable!

Here are all the ingredients you’ll need to make our pork stir fry recipe:

  • Lo mein noodles
  • Vegetable oil
  • Serrano peppers
  • Yellow onion
  • Baby bok choy
  • Carrots
  • Red cabbage
  • Pulled pork
  • Light brown sugar
  • Low sodium soy sauce
  • Hoisin
  • Rice vinegar
  • Garlic
  • Ginger
  • Sesame oil
  • Chili oil

The beauty of stir fry is that you can really use whatever veggies you like – but we recommend making this pork stir fry with bok choy, cabbage, carrots, onion, and pepper as these flavors complement the savory meat and sweet sauce.

As we mentioned earlier, our lo mein stir fry is made with pulled pork (precooked pork shoulder). If you don’t already have some of this in your fridge or freezer, we recommend trying our slow cooker pulled pork recipe or using store-bought pulled pork.

Noodle stir fry with pork and vegetables.

How To Make Pork Stir Fry With Lo Mein Noodles

Stir fry cooks quickly, so you’ll want to make sure you have all your ingredients prepped and ready to go before turning on the stove (otherwise known as mise en place). Then, simply boil the noodles and begin to stir fry the veggies.

Here’s a step-by-step guide to making pork stir fry with lo mein noodles:

  1. First, bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, then drain and set aside.
  2. Next, prepare the stir fry sauce. In a bowl, combine brown sugar, soy sauce, hoisin, rice vinegar, garlic, ginger, sesame oil, and chili oil. Whisk until the brown sugar dissolves and the sauce is thoroughly combined, then set aside.
  3. Then, heat vegetable oil in a wok or large sauté pan over medium-high heat. Once the oil is hot, add the serrano peppers, onion, and whites of the bok choy and cook until slightly softened, stirring frequently.
  4. Next, add the cabbage and carrots and continue to stir fry until softened, just a minute or two more.
  5. Now, add the pulled pork to the wok and stir fry for a few minutes until warmed through. Then, stir in the greens of the bok choy.
  6. Finally, turn the heat to medium-low and add the lo mein noodles and sauce to the wok. Stir until everything is well combined, then serve hot.

When making stir fry, it’s important to add the veggies to the wok in stages. Start with the toughest ones – like onion, peppers, and bok choy stems – since they will take the longest to break down and become soft. Then add the softer veggies, like carrots and cabbage, and finish with greens. By following this method, you’ll ensure that each vegetable is properly cooked and none end up too soft or overcooked because they were on the heat for too long.

When you add the pork, noodles, and stir fry sauce at the end, you really just want it on the heat long enough to warm through and allow the sauce to coat everything evenly.

Pork stir fry with noodles.

Serving Suggestions

This noodle stir fry is so flavorful, you can easily serve it on its own for dinner or even lunch. But if you want an appetizer or side dish with it, we recommend making pork dumplings or even Szechuan dumpling soup. (Dumplings are our go-to side dish with most Asian meals!)

Storing and Reheating Leftovers

You can store leftover pork stir fry in the fridge in an airtight container for up to 4 days. Reheat single servings in a wok or frying pan over medium heat for about 5 minutes, or in the microwave for about 2 minutes (stir halfway through).

Leftover stir fry is one of our favorite lunches! Which is why we love making an extra large batch of stir fry when we can 🙂

Try our recipe for pork stir fry with lo mein noodles and don’t forget to rate, comment, and share below!

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Pork Stir Fry With Lo Mein Noodles

This sweet and savory pork stir fry with lo mein noodles is a flavorful and satisfying dinner for two that you can make in under 30 minutes.
Servings 2 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • Wok or large sauté pan

Ingredients

  • 4 ounces lo mein noodles
  • 1 tablespoon vegetable oil
  • 5 medium serrano peppers de-seeded and sliced thin
  • ½ medium yellow onion sliced thin
  • 3 heads baby bok choy sliced, greens and whites separated
  • 1 cup shredded red cabbage
  • ¾ cup shredded carrots
  • ¼ pound pulled pork

Stir Fry Sauce

  • 2 tablespoons light brown sugar
  • 6 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger or ginger paste
  • 1 teaspoon sesame oil
  • ½ teaspoon chili oil

Instructions

  • First, bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, then drain and set aside.
  • Prepare the stir fry sauce. In a bowl, combine brown sugar, soy sauce, hoisin, rice vinegar, garlic, ginger, sesame oil, and chili oil. Whisk until the brown sugar dissolves and the sauce is thoroughly combined, then set aside.
  • Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once the oil is hot, add the serrano peppers, onion, and whites of the bok choy and cook until slightly softened, stirring frequently, about 3 to 4 minutes.
    Add the cabbage and carrots and continue to stir fry until softened, 1 to 2 more minutes.
    Add the pulled pork to the wok and stir fry for another 2 to 3 minutes until warmed through. Then, stir in the greens of the bok choy.
  • Finally, turn the heat to medium-low and add the lo mein noodles and sauce to the wok. Stir until everything is well combined, then serve hot.

Notes

Pulled pork: Our lo mein stir fry is made with pulled pork (precooked pork shoulder). We like to make pulled pork in our slow cooker (recipe here) and then freeze it in small portions for recipes like this one! Alternatively, you can use store-bought pulled pork.
Stir fry veggies: We chose bok choy, cabbage, carrots, onion, and hot peppers to complement the sweet and savory flavors of the pork and stir fry sauce. But the beauty of stir fry is that you can really use whatever veggies you like! Just make sure to cook them in stages – starting with the toughest veggies first, then working towards softer veggies and greens – so none of them end up overcooked. Read more about this in our blog post above.
Mise en place: Stir fry cooks quickly, so make sure to have all your ingredients prepped and ready to go before you turn on the stove! Learn more about this (known as mise en place) here.
Serving suggestions: If you want a side or appetizer with this stir fry, we recommend pork dumplings or this spicy Szechuan dumpling soup! Dumplings are always the perfect complement to stir fry.
Storing and reheating leftovers: Store leftover pork stir fry in an airtight container in the fridge for up to 4 days. Reheat single servings in a wok or frying pan over medium heat for about 5 minutes, or in the microwave for about 2 minutes (stir halfway through). It makes a great lunch!
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Author: Nicole
Calories: 528kcal
Course: Dinner, Main, Main Course
Cuisine: Asian, Chinese
Keyword: baby bok choy, brown sugar, carrots, chili oil, garlic, ginger, hoisin, lo mein, pulled pork, red cabbage, rice vinegar, serrano peppers, sesame oil, soy sauce, stir fry, yellow onion

Nutrition

Calories: 528kcal | Carbohydrates: 75g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 2248mg | Potassium: 820mg | Fiber: 5g | Sugar: 22g | Vitamin A: 8725IU | Vitamin C: 39mg | Calcium: 86mg | Iron: 2mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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