Pork Lo Mein is a savory, comforting dish that has become a beloved staple in Chinese-American cuisine. With its soft, slightly chewy noodles intertwined with tender strips of pork, it embodies the perfect balance of flavors and textures. The dish is a symphony of rich, umami undertones, with a subtle sweetness and a hint of spice that tantalizes the taste buds. The harmonious blend of vegetables, crisp-tender and colorful, adds both vibrancy and crunch, making each bite an experience. Whether enjoyed as a quick weeknight meal or a treat during a special gathering, Pork Lo Mein offers a satisfying escape into the world of flavorful, aromatic comfort food that is both indulgent and irresistible.
Pork Lo Mein
Pork Lo Mein is a flavorful and satisfying dish that combines tender pork with soft, chewy noodles in a savory sauce. A classic in Chinese-American cuisine, it is known for its perfect balance of textures, with vibrant vegetables adding both crunch and color.
Ingredients
- 1 (8 ounce) package linguine
- ⅓ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon white sugar
- ½ teaspoon sesame oil
- 2 tablespoons canola oil
- 2 cups snap peas
- 1 small sweet onion, chopped
- 1 (12 ounce) pork tenderloin, cut into thin strips
- 1 (8 ounce) package sliced white mushrooms
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped, divided
- ½ teaspoon chopped fresh ginger, or to taste
- 3 green onions, sliced
Instructions
- Bring a large pot of salted water to a boil and cook the linguine for 8 to 9 minutes, or until al dente. Drain the noodles once they are tender but still firm to the bite.
- In a small bowl, combine soy sauce, vinegar, cornstarch, sugar, and sesame oil, then whisk until well blended.
- Heat canola oil in a large skillet over medium-high heat. Add the snap peas and onion, cooking and stirring for about 2 minutes until the onion becomes translucent. Then, stir in the pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger, cooking for another 2 minutes until the pork is fully cooked and no longer pink.
- Stir in the remaining garlic and cook for about 1 minute until fragrant. Pour in the soy sauce mixture and stir until the sauce thickens, roughly 1 minute. Remove the skillet from heat.
- Toss the cooked linguine into the skillet, ensuring the noodles are well coated with the sauce. Finish by sprinkling the green onions on top.
