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Wok Fried Pork Lo Mein | Kita Roberts GirlCarnivore.com

Pork Lo Mein


  • 12 oz boneless pork loin
  • 10 oz dried whole wheat spaghetti or soba noodles
  • ¼ cup oyster sauce
  • ¼ cup low-sodium teriyaki sauce
  • ¼ cup rice wine mirin or chicken broth
  • 2 teas canola oil
  • 2 teas sesame oil
  • 1 tbs fresh ginger finely minced
  • 1 med red onion sliced
  • ½ red pepper sliced thin
  • 3 cups fresh mushrooms sliced
  • 1 head broccoli cut into bite sized pieces
  • Sesame seeds for garnish


  • Slice the pork into thin strips and set aside. Prep all of your veggies and have them ready. Mix the teriyaki and rice wine; Set aside.
  • Cook the pasta in salted water according to the manufactures directions.
  • In a large wok over medium-heat, place the oil and sesame oil and swirl to coat. Add the pork, and cook, stirring often as the pork browns on all sides, 3 to 6 minutes. Remove from wok and set aside.
  • Toss the onion and red pepper into the wok. Toss and cook 1 to 2 minutes. Add the ginger and cook 30 seconds longer. Toss in the mushrooms and broccoli and cook until softened, but still crunchy.
  • Pour the teriyaki mixture over the veggies and return the pork, with any accumulated juices back to the pan. Allow to heat through.
  • Finally, add the noodles to the wok and toss to combine.
  • Serve in bowls with toasted sesame seeds, if desired.


BHG Special Interest Magazine | Comfort Food