Veggie-Packed Chile Garlic Pork Lo Mein

  • Servings: 6
  • Prep: 20
  • Cook Time: 25

Imagine coming home to juicy pork tenderloin with a kick of spices on a bed of noodles and vegetables. Or, just make it yourself. Let us help.


12 ozNo Yolks® Stir Fry Noodles
1/4 cupcanola oil, divided
1/4 cupsoy sauce, divided
1 1/4 lbspork tenderloin, sliced 1/4" thick
2 Tbspscornstarch, divided
14.5 ozvegetable broth
2 Tbspssambal oelek (Asian chile garlic sauce)
1 Tbsphoisin sauce
3garlic cloves, minced
1small red pepper, cut into thin strips
1 Tbspfresh ginger root, finely grated
1 cupsliced shitake mushrooms
3 cupszucchini “noodles”
4green onions, chopped


  1. Cook noodles as directed on package. Drain; toss with 1 tablespoon oil.
  2. Combine pork and 1 tablespoon each soy sauce and corn starch in medium bowl; let stand 5 minutes to marinate. Whisk remaining soy sauce and corn starch, broth, sambal and hoisin in separate bowl until blended.
  3. Heat 1 tablespoon oil in large deep skillet on medium-high heat until shimmering. Add half of the marinated pork; let stand 30 seconds until seared, then cook 1 to 2 minutes or until done. Transfer pork to clean bowl; repeat with remaining pork. Wipe out skillet with paper towel.
  4. Heat remaining oil to same pan on medium heat until shimmering. Add garlic, ginger, peppers and mushrooms. Cook 1 to 2 minutes or until crisp-tender, stirring constantly. Add soy sauce mixture; cook and stir 3 to 4 minutes or until sauce is slightly thickened. Add cooked noodles, zucchini, pork and any juices to pan. Cook 1 to 2 minutes, tossing well with tongs until noodles are glossy and coated with sauce. Add green onions; mix gently.


  • Stir-frys work best when all ingredients are prepped ahead of time, since the cooking happens very quickly. Cooking meats and vegetables in batches keeps the pan relatively hot and helps to develop a nice sear, even when cooking on a standard home burner.
  • Spiralized veggie “noodles” are now readily available in the refrigerated produce section of major grocery stores. This recipe uses zucchini noodles, but carrot or yellow squash noodles would also work well.