Recipe by Kendra:)
"I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit."
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1 (8 ounce) package
low-sodium soy sauce
sweet onion, chopped
1 (12 ounce)
pork tenderloin, cut into thin strips
1 (8 ounce) package
sliced white mushrooms
red bell pepper, chopped
chopped fresh ginger, or to taste
green onions, sliced
Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were longing for just a little spiciness, so we ended up adding a sprinkle of red pepper flakes at the dinner table which brought it up to speed for us. Pork was tender and juicy, vegetables were crisp, and the sauce was loaded with flavor. Thanks, Kendra, for sharing your recipe.
'Think this recipe is okay, but I prefer a more flavors in this type food - especially the sauce. A good base & easily adjusted. I used regular soy, but reduced to 1/4c.
If anyone in the US knows great Chinese food, it's New Yorkers, of which I proudly count myself. And this native New Yorker can tell you, this is hands-down the best lo mein I ever put in my mouth! The only changes I made are very minor. No red bell pepper because I'm allergic, and used pork, chicken, and shrimp in place of only pork (making this my own version of "house lo mein".) The flavor lingers pleasantly on the palate, and the sauce enrobes the linguine gently with no trace of gloopiness. Just the right hint of sweetness, not overpowering as so many are. It really doesn't matter what protein you use. The sauce is a symphony of taste, which elevates anything you choose to feature. In my case, said choice was dictated by what was in my fridge. For the pork, I diced up 2 small boneless chops. Loved the liberal use of mushrooms. Bamboo shoots and/or water chestnuts could be successfully added, as well. This recipe needs no tinkering, however, to ensure a virtuosic blend of flavors. Phenomenal!
This was wonderful and we loved the sauce. I was leery it wasn't going to make enough for the dish, but with the juices of the vegetables it was perfect. Followed as directed, but used half red and green bell peppers. This would be good with chicken or shrimp also...and was the perfect amount for four of us... Thanks Kendra!
Sauce was incredibly good! Kudos. I did double it in case the pasta soaked some up, and I was kinda glad I did.
I did reverse the cooking order. Stir fried the pork and some of the onion first, then set aside, then stir fried the veggies. Combined all in the dutch oven used to cook the linguine to save a mess.
Finally, sugar snap peas were so expensive in the store, I went with 16 oz frozen Asian veggies, and fresh mushrooms and a red bell pepper.
This is a definite keeper. I cannot wait till more find it! It is so worthy of many, many likes. Thanks Kendra
Harry in Escondido CA
Prepared this for Recipe Group Sept. 2013...really delicious and super simple prep. Hubs loved this. I prepared as written with a couple of "enhancements"...marinated my pork overnight (soy, hoisin, garlic, rice vinegar, sherry, pepper), and added a spoonful of Thai garlic paste to the sauce for a little heat and spice. As Sherri pointed out, this recipe would work with any protein or veggies. A definite do-over. Served with spring rolls. Thanks for sharing your recipe with us, Kendra :)
Made this for my man a couple of nights ago. He is already requesting it again. He says its better than any Chinese takeout. I was leary about the amount of sauce but there was plenty. He is not a mushroom fan but actually loved them in this recipe.
The only downside is I don't think I will be getting takeout any longer.
the only thing I would do differently would be to double up on the sauce...everything else was awesome! What a way to use up leftover roasted pork loin!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Lo Mein
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
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