Roast Pork Lo Mein Recipe – American Chinese Special
The Roast Pork Lo Mein recipe is a comforting take on American-Chinese favorites, combining savory char siu roast pork, springy lo mein noodles, and crisp vegetables like napa cabbage, carrots, mushrooms, and bean sprouts. Tossed in a glossy sauce made from soy sauce, oyster sauce, sesame oil, and a touch of garlic and Shaoxing wine, it brings together tender meat and vibrant textures. Ideal for a one-pan main course, family dinner, or casual take-out substitute, this dish delivers flavor, ease, and satisfying comfort.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
For the sauce mixture :
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hot water
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
For the rest of the dish :
- 8 ounces of Chinese roast pork (char siu), cut into thin strips
- 1 clove of garlic, minced
- 1/4 cup of carrot, cut into thin strips (julienned)
- 1/2 cup of sliced water chestnuts
- 1/2 cup of canned bamboo shoots, sliced into strips or bite-sized pieces
- 1/2 cup of sliced mushrooms (shiitake, oyster, button, or baby portobello)
- 2 1/4 cups of shredded napa cabbage
- 2/3 cup of snow peas, with ends trimmed and fibrous strings removed
- 1 1/2 cups of mung bean sprouts (optional)
- 14 ounces of cooked lo mein noodles (if using fresh, cook according to package instructions)
- 1 1/2 tablespoons of vegetable oil
- 1 tablespoon of Shaoxing wine
- 2 scallions, thinly sliced
How to Make Pork Lo Mein Recipe:
Prepare the lo mein sauce by combining light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
Prepare the Chinese roast pork (char siu), garlic, and all vegetables (carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and optional bean sprouts) for cooking.
If using cooked lo mein noodles, rinse them under hot water to loosen and drain well. For uncooked noodles, cook according to package instructions until al dente, rinse in cold water to remove excess starch, and drain thoroughly. Set aside.
Heat a wok over medium heat. Add vegetable oil and garlic. After 10 seconds, add carrots, water chestnuts, bamboo shoots, and mushrooms. Increase heat to high and stir-fry for 1 minute.
Add the roast pork and stir-fry for another 20 seconds. Pour Shaoxing wine around the perimeter of the wok.
Quickly stir in napa cabbage and lo mein noodles, ensuring noodles are separate and at room temperature. If they stick together, rinse again in warm water to loosen.
Evenly pour the pre-mixed sauce over noodles. Stir-fry with a scooping motion for 1 to 2 minutes until sauce coats evenly, scraping the wok’s bottom to prevent sticking.
Add snow peas, mung bean sprouts (if using), and scallions. Stir-fry until noodles are heated through and ingredients are well mixed. If noodles stick, add 2 or more tablespoons of water to loosen.
Taste and adjust seasoning with more salt, soy sauce, oyster sauce, sesame oil, or white pepper to preference.
Plate the roast pork lo mein and serve with homemade chili oil or your favorite hot sauce on the side.
Recipe Notes:
Use char siu pork (store-bought or home-roasted) for the best flavor; slice into thin strips.
Boil lo mein noodles until just al dente, then drain and rinse to prevent sticking.
Stir-fry vegetables like carrots, mushrooms, and cabbage separately so each retains some crispness.
Prepare the sauce ahead (soy, oyster sauce, sesame oil, garlic, wine) so it’s ready when noodles go in.
Toss pork and noodles in hot wok to allow sauce to coat evenly while preserving noodle chew.
Finish with bean sprouts and scallions for freshness and contrast.
Serve immediately for best texture; leftovers are fine but reheat gently to avoid soggy noodles.
