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Pork Lo Mein

September 5, 2012

  • 37

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.

better than take out Pork-Lo-Mein-createdbydiane.com

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.

 

chicken lo mein recipe from createdbydiane.com

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.

 

Pork Lo Mein
 
Print
Ingredients
  • 1 pound fettuccine, spaghetti, linguine cooked according to package
  • 1 lb ground pork
  • 1/2 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 3/4 lb), cut into 1 1/2 inch pieces
  • 4 scallions, chopped
  • 1 carrot, julienned
Instructions
  1. Cook pasta according to the package.
  2. In skillet cook ground pork.
  3. Add in asparagus and scallions.
  4. Cook on medium heat.
  5. Prepare sauce: Mix water, bouillon, soy and oyster sauce along with sesame oil and vinegar together.
  6. When pasta is finished cooking, do not drain, but ladle the pasta over the pork and asparagus.
  7. Pour on sauce and stir.
  8. Add carrot and mix together.
Notes
The starch from the pasta water will help the sauce be thick and stick to noodles. If you prefer it spicy, add chili oil. Sometimes I add freshly grated ginger. This meal is easy and ready in less than 30 minutes. This is WONDERFUL reheated. A perfect meal to make ahead. A fun dish to bring to a party. You may vary the vegetables and use, broccoli, eggplant or squash or a mixture of all of them.
3.1.03

 

 

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!

 

pork lo mein @createdbydiane https://www.createdby-diane.com/2012/09/pork-lo-mein.htmlBetter than Take Out Lo Mein @createdbydiane

  • 37

25 Comments Filed Under: don't miss, Main Dishes, Pasta, Sauces, Savory Tagged With: 30 minute meal, asparagus, ground pork, pasta

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Comments

  1. The Cocktail Lady says

    September 5, 2012 at 10:58 am

    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!!

    Reply
  2. JulieD says

    September 5, 2012 at 11:20 am

    Diane, I love ordering lo mein at Chinese restaurants…this looks so tasty!

    Reply
  3. Amanda says

    September 6, 2012 at 5:53 am

    Ohhhh yum! This is going on my dinner pin board, must try it!

    Reply
  4. Jen @ Savory Simple says

    September 6, 2012 at 6:17 am

    Lo mein is one of my favorites as well. I can see why this is addicting!

    Reply
  5. alison @ Ingredients, Inc. says

    September 6, 2012 at 1:47 pm

    looks like dinner to me! YUM

    Reply
  6. Brian @ A Thought For Food says

    September 6, 2012 at 2:22 pm

    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!

    Reply
  7. Amanda says

    September 6, 2012 at 2:40 pm

    oh yummm!!!

    Reply
  8. Shawn @ I Wash...You Dry says

    September 6, 2012 at 7:56 pm

    I am total Lo Mein gal myself! This looks so good! I love simple go-to dishes!

    Reply
  9. Lisa | With Style and Grace says

    September 6, 2012 at 8:53 pm

    this sounds and looks perfectly comforting!

    Reply
  10. shelly (cookies and cups) says

    September 7, 2012 at 5:39 am

    Love this! My family loves lo mein 🙂

    Reply
  11. [email protected] says

    September 7, 2012 at 5:44 am

    Daine, I’m CRAZY for Asian style noodle dishes. This looks like heaven!

    Reply
  12. Carolyn says

    September 7, 2012 at 6:59 am

    That looks awesome, Diane. I can see how I’d want lots of leftovers of this!

    Reply
  13. Brenda @ a farmgirl's dabbles says

    September 7, 2012 at 7:41 am

    My kids just recently fell in love with lo mein. I can’t wait to make this for them – thank you!!

    Reply
  14. nest of posies says

    September 7, 2012 at 8:01 am

    yes, my kids love LO MEIN anything! so this will be a win in our house!

    HAPPY WEEKEND!
    kellie

    Reply
  15. Kiersten @ Oh My Veggies says

    September 7, 2012 at 9:41 am

    I love the idea of adding asparagus! I rarely cook Chinese food at home; I should start!

    Reply
  16. Russell at Chasing Delicious says

    September 10, 2012 at 6:09 pm

    I love lo mein! It’s one of my all time favorites! I’ve got to try this recipe.

    Reply
  17. Heather says

    September 13, 2012 at 11:20 am

    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!

    Reply
  18. Laura says

    January 28, 2017 at 3:15 am

    I tsp chicken bouillon? Is that the dry bouillon?

    Reply
    • Diane says

      February 1, 2017 at 12:07 pm

      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.

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