30-min Pork Lo Mein Stir Fry

Easy, budget friendly weeknight meal to satisfy your Asian cravings. Fresh colorful veggies, pork that is seared to perfection with amazing flavors.

Satisfying dish that is on the table within 30 minutes. My favorite type of meal! Feel free to make this the way you want. If you aren’t keen to the vegetables I have listed, there are tons of different substitutions! Bok Choy, mushrooms, asparagus and celery are all great options.

I actually chose zucchini and squash since they are garden fresh. I added my own “end of summer” twist to this dish. Enjoy!

30-min Pork Lo Mein Stir Fry

Budget friendly weeknight meal to satisfy your Asian cravings. Fresh colorful veggies, pork that is seared to perfection with amazing flavors. 

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Ingredients

  

• 1 lb rice noodles
• 1 lb boness pork loin CENTER CUT chops
• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 2 tbsp hoison sauce
• 2 tbsp balsamic vinegar
• 1 tbsp sesame oil
• 2 tbsp dry sherry
• 1 tbsp fish sauce
• 1 tbsp cornstarch
• 3 tbsp canola oil, divided
• 2 tbsp fresh ginger, grated
• 1 tbsp minced garlic
• 1 zucchini, chopped
• 1 cup squash, chopped
• 3 cups broccoli/cabbage chinese mix
• 1 cup julienned carrots
• toasted sesame seeds for garnish

Instructions

 

• 1. Cook noodles according to package directions, stirring regularly until al dente and separated. Drain and set aside.

  Trim pork of excess fat and cut into thin strips and pat dry.

  In a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.

  Add pork into a clean bowl and stir in 2 tablespoons of the sauce. Mix well.

  In a wok or large cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add ginger, garlic, zucchini and squash (or any vegis you choose) pieces for 3-5 minutes. Increase heat to high and add cabbage mix and carrots. Cook, stirring and tossing, until vegis are charred a bit and starting to soften, 3 to 5 minutes. Transfer to a plate.

  Add 1 tablespoon oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 3-4 minutes and then flip over and cook for another 1-2. Transfer to plate with vegetables.

  Wipe out wok or skillet, then add remaining 1 tablespoon oil and heat over high. Add noodles and cook, tossing and stirring, until hot. Then add in the remaining sauce, pork and vegies. Toss with tongs to make sure that everything is coated. Transfer to plates or a platter and top with scallions and sesame seeds, if desired.