One of my all-time favorite take out foods is Lo-Mein, this recipe will win you over to make it again and again, it’s made with ground pork, is ready in under 30 minutes and you’ll probably have plenty of leftovers to enjoy too!
One of the best parts of ordering Chinese Food to me is having leftovers the next day.
I usually make sure I order extra, just so I can enjoy it all over again.
Lo Mein is one of my favorites.
I typically order Chicken Lo Mein, but once I tried making Lo Mein at home with ground pork, I was hooked!
This is one of those go-to meals for me, I make it OFTEN.
Saute the ground pork with scallions and asparagus.
Ladle pasta in so the starch of the pasta water helps thicken the sauce.
Pour the sauce over and give it all a toss.
My other favorite version of this recipe is chicken lo main, just use boneless skinless chicken breasts sliced and sauteed, and add the sauce and vegetables with pasta, so delicious! Often I leave out the vinegar and oyster sauce, but just add the soy sauce, sesame oil, and chicken broth, it’s so easy and yummy and is one of my favorite go-to meals.
- 1 pound fettuccine, spaghetti, linguine cooked according to package
- 1 lb ground pork
- ½ cup water
- 1 teaspoon chicken bouillon
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 bunch asparagus (approx ¾ lb), cut into 1½ inch pieces
- 4 scallions, chopped
- 1 carrot, julienned
- Cook pasta according to the package.
- In skillet cook ground pork.
- Add in asparagus and scallions.
- Cook on medium heat.
- Prepare sauce: Mix water, bouillon, soy and oyster sauce along with sesame oil and vinegar together.
- When pasta is finished cooking, do not drain, but ladle the pasta over the pork and asparagus.
- Pour on sauce and stir.
- Add carrot and mix together.
Stir in carrot at the end.
I make this meal just about every week. I vary the vegetables according to what is in season. This is a crowd pleaser, it reheats wonderfully. It really is like having great Chinese food leftovers in your refrigerator, it’s so good….some days I eat it for breakfast!
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The Cocktail Lady says
Diane this dish looks and sounds amazing!! All of your ingredients mixed together makes my mouth water and makes me want to run out to the store now to buy them! Thank You for the recipe!!
JulieD says
Diane, I love ordering lo mein at Chinese restaurants…this looks so tasty!
Amanda says
Ohhhh yum! This is going on my dinner pin board, must try it!
Jen @ Savory Simple says
Lo mein is one of my favorites as well. I can see why this is addicting!
alison @ Ingredients, Inc. says
looks like dinner to me! YUM
Brian @ A Thought For Food says
I’m sitting here… hungry… ready for dinner. And now I see this scrumptious dish and you have my tummy growling. Oh how I want to devour those noodles!
Amanda says
oh yummm!!!
Shawn @ I Wash...You Dry says
I am total Lo Mein gal myself! This looks so good! I love simple go-to dishes!
Lisa | With Style and Grace says
this sounds and looks perfectly comforting!
shelly (cookies and cups) says
Love this! My family loves lo mein 🙂
[email protected] says
Daine, I’m CRAZY for Asian style noodle dishes. This looks like heaven!
Carolyn says
That looks awesome, Diane. I can see how I’d want lots of leftovers of this!
Brenda @ a farmgirl's dabbles says
My kids just recently fell in love with lo mein. I can’t wait to make this for them – thank you!!
nest of posies says
yes, my kids love LO MEIN anything! so this will be a win in our house!
HAPPY WEEKEND!
kellie
Kiersten @ Oh My Veggies says
I love the idea of adding asparagus! I rarely cook Chinese food at home; I should start!
Russell at Chasing Delicious says
I love lo mein! It’s one of my all time favorites! I’ve got to try this recipe.
Heather says
I made this recipe last night but substituted broccoli because my boyfriend doesn’t like asparagus. I also used Japanese noodles instead of fetuccini. It was delicious and I’m having leftovers for lunch! Thank you for this easy meal idea!
Laura says
I tsp chicken bouillon? Is that the dry bouillon?
Diane says
I often use the dry chicken bouillon, if you have the paste type it will still be a teaspoon. You can adjust the amount to you liking.