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Pork Lo Mein

If Lo Mein noodles are not available, substitute a thin egg noodle.

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  • 1 tablespoon soy sauce
  • 1 teaspoon sherry
  • 1 teaspoon garlic, minced
  • 1 teaspoon cornstarch
  • 1/2 pound pork loin, boneless, thinly sliced into 2 x 1-inch strips
  • 8 ounces lo mein noodles, dry
  • 2 tablespoons oil
  • 1 cup chicken broth
  • 2 tablespoons oyster sauce (bottled)
  • 1 tablespoon cornstarch


  1. Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the pork strips, cover and refrigerate for 20 minutes.
  2. Cook the noodles until just tender. Drain and sit aside.
  3. Heat the oil in a large skillet or wok. Add the pork and stir-fry quickly (about 3 minutes).
  4. Whisk together the broth, oyster sauce and cornstarch. Stir into the pork. Toss in the cooked noodles. Cook until thickened (about 2 minutes).
  5. Serve warm.

Serves 4.

Posted by Darlene at Recipe Goldmine 2/17/2002 4:13 pm.