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This easy Pork Lo Mein recipe comes together in just 25 minutes with tender pork tenderloin, chewy noodles, and a savory hoisin sauce. The perfect quick weeknight dinner that beats takeout every time!
This Pork Lo Mein is about to become your new go-to weeknight dinner. We’re talking tender strips of pork tenderloin tossed with noodles in a rich, savory hoisin-based sauce. And it is all on the table in just 25 minutes.
The secret weapon? Chinese five spice powder, which gives this dish a deep, complex flavor you just can’t get from plain soy sauce alone.
If you’ve been reaching for the takeout menu on busy nights, I want you to put the phone down. This homemade pork lo mein is faster than delivery, cheaper, and honestly? It tastes so much better. You control the ingredients, the salt level, and the veggies. Trust me, once you’ve made it, you’ll never look back.
We’ve been making this recipe for almost 20 years in our house. It gets devoured every single time, and the leftovers (if there are any) make an incredible next-day lunch.
Erin’s Notes
- Ready in 25 minutes — faster than waiting for delivery
- One-pan meal with minimal cleanup
- Pork tenderloin stays incredibly tender — no tough, dry meat
- Five spice powder adds a bold, restaurant-quality depth of flavor
- Easily customizable — add any veggies you have on hand
- Leftovers reheat beautifully for next-day lunch
Ingredients You’ll Need
- Chinese Style Noodles — You can find lo mein noodles in most Asian grocery stores, otherwise you can use regular spaghetti or ramen noodles if that is what you have.
- Pork Tenderloin — Tenderloin is the key here. It’s lean, cooks quickly, and stays tender. Pork loin or boneless pork chops also work, though they may need a minute or two longer.
- Chinese Five Spice Powder — Your flavor MVP. Warm, aromatic, and slightly sweet.
- Fresh Ginger – Fresh is best for bright flavor. Ground ginger can substitute in a pinch (use ½ teaspoon).
- Hoisin Sauce — The backbone of the lo mein sauce. Rich, savory, slightly sweet. Find it in any grocery store’s Asian foods section.
- Water
- Canola oil — Any neutral high-smoke-point oil works: vegetable, avocado, or peanut oil.
- Green Onions — Adds fresh flavor and a pop of color to finish.
Pork Lo Mein
Ingredients
- 10 oz Chinese-style noodles, lo mein, ramen, udon etc.
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 1 tablespoon fresh ginger, grated
- 1 1/2 Tablespoons five-spice powder
- 2 tablespoons canola oil, or other neutral flavored oil
- 1/2 cup water
- 1/2 cup hoisin sauce
- 1/2 cup chopped green onions
Instructions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.10 oz Chinese-style noodles
- Combine ginger, five-spice powder, and pork in a medium bowl tossing to coat.1 pound pork tenderloin, 1 tablespoon fresh ginger, 1 1/2 Tablespoons five-spice powder
- Heat oil in a large nonstick skillet over medium-high heat.2 tablespoons canola oil
- Add pork mixture; sauté 2 minutes or until browned. Stir in water, and hoisin sauce; cook 3-4 minutes or until pork is done.1/2 cup water, 1/2 cup hoisin sauce
- Add the cooked noodles and green onions; toss well to combine.1/2 cup chopped green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Pork Lo Mein
This recipe comes together in four easy steps. Have everything prepped and ready before you start cooking — the pork cooks fast!
- Cook the Noodles. Cook your lo mein noodles according to package directions (no salt needed). Drain well and place in a large bowl. Use kitchen scissors to snip them a few times, this makes them much easier to toss and eat. Set aside.
- Season the Pork. In a medium bowl, combine the pork strips with the five spice powder and grated ginger. Toss until every piece is evenly coated. The pork should look well-covered and fragrant.
- Cook the Pork. Heat the canola oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the seasoned pork in a single layer. Let it sear for about 2 minutes without stirring so it develops a nice brown crust, this is where the flavor comes from! Stir and cook for another minute.
- Make Sauce. Add water, and hoisin sauce to the skillet. Stir to combine and let everything simmer for 2 minutes until the pork is fully cooked through and the sauce thickens slightly.
- Toss & Serve. Pour the pork and sauce over the noodles. Add the sliced green onions. Toss everything together until the noodles are well coated and the sauce is distributed evenly. Taste, adjust seasoning if needed, and serve immediately.
Lo Mein vs. Chow Mein: What’s the Difference?
Both dishes use a wheat-flour egg noodle, but the preparation differs. Lo mein noodles are boiled until soft and then tossed with sauce, the noodles absorb all of that savory goodness. Chow mein noodles are traditionally pan-fried until crisp.
In American Chinese restaurants, the terms are often used interchangeably, but in traditional Chinese cooking, this textural difference matters. For this recipe, we’re making true lo mein that is soft, saucy, and completely craveable.
Recipe Tips & Tricks
- Slice the pork thin and against the grain. Thinner strips cook faster and more evenly, and cutting against the grain keeps them tender.
- Get your pan hot before adding the pork. A properly preheated skillet gives you a great sear and prevents the meat from steaming instead of browning.
- Don’t overcook the noodles. Pull them just before they’re fully done — they’ll finish absorbing the sauce when tossed.
- Prep everything before you start. Once the oil is hot, this dish moves fast. Have noodles drained, pork seasoned, and sauce ingredients measured before you turn on the burner.
- Add veggies if you like. Broccoli florets, sliced bell peppers, snap peas, shredded cabbage, or mushrooms all work beautifully. Add them after searing the pork and cook for 2–3 minutes before adding the sauce.
Variations & Substitutions
- Swap the protein: Chicken breast or thighs, beef sirloin, shrimp, or tofu all work well. Adjust cook time accordingly.
- Change the noodles: Spaghetti, linguine, ramen noodles, or rice noodles can all stand in for lo mein noodles.
- No hoisin? Try a mix of 3 tablespoons soy sauce + 1 tablespoon honey + 1 teaspoon sesame oil for a different-but-delicious sauce.
- Add heat: A teaspoon of chili garlic sauce or a pinch of red pepper flakes gives this a nice kick.
- Add veggies. This can be a great way to get your family to eat veggies. Mix in bell peppers, mushrooms, a bag of coleslaw mix, broccoli etc.
Storage
Store leftover pork lo mein in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more sauce as they sit, which honestly makes them even more flavorful.
To reheat: Add leftovers to a skillet over medium heat with a splash of water (1–2 tablespoons) to loosen the sauce. Stir and heat for 3–5 minutes until warmed through. Microwave also works — cover loosely and heat in 60-second intervals, stirring in between.
Can you freeze pork lo mein? Yes, for up to 2 months. Thaw overnight in the refrigerator before reheating.
This looks so yummy and delicious! My family is going to love this! Can’t wait to give this a try!
I eat pork lo mein every time I get takeout, can’t wait to make it myself!
Yum! This dish has all the flavor that I love! Looks so inviting!
Such a fantastic meal! It looks incredibly delicious!
This was such an excellent meal! I am definitely making it again and again!!
Wow! This is a killer recipe! I love the flavors so much! I really love your photos in this post too! They made me want to try this!