Lo Mein
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The other day, I found myself staring into the fridge, trying to decide what to do with some leftover pork loin. I didn’t want it to go to waste, and I was craving something flavorful but easy. That’s when I stumbled across a Lo Mein recipe from Blog Chef. I didn’t have all the ingredients on hand, so I did what any resourceful home cook would do—I improvised with what I had in the pantry and fridge. And let me tell you, the result was absolutely delicious.
The only hiccup? It turned out a bit spicier than I expected—my lips were tingling after every bite! Next time, I’ll definitely cut the red pepper flakes in half to tone it down. But what I love most about this recipe is how flexible it is. It’s perfect for using up leftovers and adapting to whatever vegetables you have on hand. Don’t be afraid to get creative—swap in broccoli, bell peppers, snap peas, or even shredded cabbage. Below, I’ve included the original recipe along with my personal tweaks so you can try it both ways and make it your own.
Ingredients for Lo Mein
- LINGUINE, SPAGHETTI OR VERMICELLI NOODLES (I USED FETTUCCINE)
- VEGETABLE OIL
- DRIED RED PEPPER FLAKES
- FRESH MUSHROOMS
- CARROT
- RED BELL PEPPER
- ONION
- GARLIC
- GINGER
- GREEN ONION
- CELERY
- CORNSTARCH
- CHICKEN BROTH
- HOISIN SAUCE
- HONEY
- SOY SAUCE
- CURRY POWDER
- SALT AND PEPPER
- YOU CAN ADD ANY LEFTOVER MEAT IF YOU WANT. BEEF, CHICKEN, OR PORK
Instructions for Lo Mein
Start by whisking together chicken broth and cornstarch in a small bowl to create a smooth slurry—this will help thicken the sauce later. Set it aside while you heat a bit of oil in a large skillet or wok over medium-high heat. Add a pinch of red pepper flakes and stir-fry for about 30 seconds to release their flavor.
Next, toss in your vegetables—I used mushrooms, carrots, onion, red bell pepper, garlic, and ginger, but feel free to use whatever you have on hand. Stir-fry until everything is crisp-tender, then add green onions and cook for another minute to brighten the flavor.
Pour in the broth-cornstarch mixture, followed by hoisin sauce, honey, soy sauce, and a touch of curry powder. Stir well and cook until the sauce thickens and coats the veggies. Season with salt and pepper to taste. If you’re using leftover meat (like pork loin), warm it up separately and stir it in at this point.
Finally, add your cooked noodles to the pan and toss everything together until evenly coated. Serve hot and enjoy! This recipe makes about 4 servings, and it’s perfect for using up leftovers while still feeling fresh and flavorful.
Frequently Asked Questions
Can I use a different protein besides pork loin?
Absolutely! This recipe works beautifully with leftover chicken, beef, shrimp, or even tofu. Just make sure your protein is cooked and warmed before adding it to the stir-fry.
What kind of noodles should I use?
Traditional lo mein noodles are ideal, but you can easily substitute with spaghetti, ramen, rice noodles, or even angel hair pasta. Just cook them according to package instructions and toss them in at the end.
How do I adjust the spice level?
If you’re sensitive to heat, reduce or omit the red pepper flakes. You can always add a pinch at the end if you want a little kick without overwhelming the dish.
Can I use frozen vegetables?
Yes! Frozen stir-fry blends or individual veggies like peas, carrots, bell peppers, or broccoli work well. Just thaw them slightly before adding to the skillet so they cook evenly.
What if I don’t have hoisin sauce or curry powder?
No problem—substitute hoisin with a mix of soy sauce and a touch of brown sugar or peanut butter. For curry powder, try a dash of turmeric or simply leave it out for a more classic lo mein flavor.
Can I make this ahead of time?
You can prep the sauce and chop the veggies ahead, but it’s best to stir-fry and serve fresh for the best texture. Leftovers reheat well in a skillet with a splash of broth or soy sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Beef and Broccoli Lo Mein
- Pineapple Chicken Lo Mein
- Cashew Chicken with Noodles
- Chicken Vegetable Ramen Noodles
Lo Mein
Real Mom Kitchen
Equipment
Ingredients
- 8 oz linguine spaghetti or vermicelli noodles, cooked until al dente (I used fettuccine)
- ¼ cup vegetable oil I just used enough to coat my pan
- 1 tsp dried red pepper flakes I would cut this in half unless you like things really spicy
- 2 cups fresh mushrooms sliced (I didn’t have any of these)
- 1 carrot peeled and sliced into thin strips (didn’t have these either)
- 1 red bell pepper sliced (I had some red and yellow)
- 1 onion sliced
- 2 Tbsp garlic minced (I only used 1 Tbsp. 2 sounded too much)
- 2 tsp ginger minced
- 1 green onion chopped (I didn’t have this)
- 1 stalk celery sliced (my addition)
- 1 Tbsp cornstarch
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 Tbsp honey
- 1 Tbsp soy sauce
- ¼ tsp curry powder
- salt and pepper to taste
- You can add any left over meat if you want. Beef chicken or pork would work well. I used 6 thick slices of pork loin.
Instructions
- In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger (or whatever veggies you have). Stir fry until tender. Add in green onion and stir fry for 1 minute.
- Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste. (I warmed up my left over meat in the microwave and added it here)
- Mix sauce with cooked noodles tossing to coat and serve. (Makes 4 servings)
