Authentic Pork Lo Mein - Chinese

"My friends mom is Chinese and living in Hong Kong, and she sent my friend this family recipe, at my request, because I couldn't find a good one on the internet, and I asked him if his mom had a special recipe. If you love Lo Mein and want to make an authentic Chinese recipe for it, then this is it! You can find the noodles in your neighborhood Asian Market and maybe in the International section of your local supermarket. If you can't find fresh (chinese) noodles, then use the dry noodles. Rice wine should not be confused with sake, although sake is certainly rice wine. The two are made very differently, and the recipe below is for rice wine NOT Sake. You may substitute Mirin, which is a Japanese sweet cooking wine. You can change this up and make Shrimp, Chicken, or Beef Lo Mein by using either fresh whole shrimp, fresh chicken pieces or beef strips in place of the tenderloin. Cooking time includes marinating time. To poster Chef #868046, I am not sure what you mean when you say this isn't "authentic", because in my eyes it definately is. Furthermore, if you knew green peppers weren't "authentic" then why did you put them in your dish? Also, if you thought this recipe wasn't "authentic", and knew what the ingredients were supposed to be, why did you bother to make my recipe? I would have asked you in an email, but your not accepting mail, and since you just joined yesterday and this was your first review, I am assuming your not really interested in what I have to say anyway :) But I feel better after having said it, and with that said, those that try it, I hope you enjoy it as much as I do!!!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by The Flying Chef photo by The Flying Chef
Ready In:
1hr 20mins




  • Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
  • Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
  • Parboil noodles for 3 minutes. Rinse and drain.
  • Bring another pot of water to boil, and keep hot.
  • Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
  • Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
  • Add 2 T. oil, and stir fry pork until done.
  • Add sauce mixture. Stir until thickened.
  • Add the vegetables. Stir until well mixed.
  • Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
  • Put back in pot, and add seasonings to noodles .
  • Serve meat and vegetables over noodles.

Questions & Replies

default avatar
  1. juliehaskell50
    I am very new to your site but I have a thing or two to say to that person who criticized your low mein recipe . Open your ?? and your heart how much more authintic can you get? An Asian friends recipe this lovely women is sharing with us and you have the nerve to criticize? Open your mind open your eyes open your ? and may God bless you with these things I am trying this recipe tonight Ill let you know how I do and thank you so much for sharing?
  2. otoaos
    Thank you Kristen G. I was having the same problem. You've solved yours and mine at the same time. I will report on the outcome.
  3. iamlilymunster13
    If I cant find peanut oil, which oil would be the best substitute? Thanks!
  4. Kristen G.
    How much of the ingredients would I need to use for a single serving? Not necessarily to make the whole recipe, I'm really just trying to figure out how to make the lo mein noodles and sauce for a single person for a single serving. Thanks!


  1. biscotti girl
    super yummy-thanks for the recipe! To the "critic"....lo mein is like meatloaf-no two people make it the same way in China or anywhere else. This woman lives in Hong Kong, not just for two years, I'm guessing she has more "real deal" experience than you. If you didn't like "linda's busy kitchen" post why did you even bother making it.
  2. WyomingMoonDust
    This is my husband's favorite meal at a Chinese restraunt. However, we live in North Dakota now and let's just say Chinese food is hard to come by. I came across this last night, and thought why not. I had everything I needed in the pantry minus the noodles. I boiled my thin spaghetti noodles with baking soda turning the noodles into oriental style noodles... The flavor of this was awesome!!!!! My hubby said he might not ever order it again if he gets the chance, thought this was way better than anything he has ordered in a resteraunt before. Thank you so much Linda for posting this!!!!
  3. equinoxia
    i have not yet tried this recipe but i intend to do so. in the meantime, i couldn't help but say of Chef #868046 that while i respect her/his right to express her/his dislike of the recipe, and even to disagree about whether or not it is "authentic," adding that smug and sarcastic "Cheers!" to the end of her/his nastily-toned post was sort of the ironic finishing touch that i think helps define her/him as a rather cheerless person.
  4. Chef Charlee
    I was having company and decided to do something different than usual, so I went Chinese. This Lo Mein is just delicious, and truly authentic! I had along with Recipe #29210 and it was one meal to remember. I will be making it again and again and the gang can't wait!
  5. Amanda W.
    Wow! So good! I only made a couple substitutions. I didn't have peanut oil, and used houisan sauce instead of oyster. But incredible. Tasted better than my local Chinese food restaurant! Oh and I used linguine boiled with the baking soda like another reviewer suggested. Really really good!!


  1. Jim  D.
    Love this recipe. We like Chinese food a bit spicy so I added some sriracha sauce and for sesame oil, used hot oil. Added water chestnuts and used added green onions instead of yellow onions, but this was the best lo mein I have tasted. I think better than our favorite Chinese restaurant. <br/><br/>As far as 868046, I traveled all over Asia for a decade. I am sure your "dive" did it differently. But there are no rules for wok fries. Whatever ingredients you have you use. And your leftovers are tomorrow's breakfast. If where you were peppers were not available, then they won't serve it. In Hong Kong I did not experience the meat/Veggie on top of noodles, rather than within. But that was that restaurant. Enjoy a great recipe.
  2. lantonio04
    Wow!<br/><br/>I dislike using pre-packaged sauces as i don't know what's in them (really). I didn't think i'd ever find a recipe for something that tasted like this. Delicious!<br/><br/>I had to do a few side steps to compensate for lack of ingredients: i used steam fried noodles as there weren't any of the proper noodles available at my grocery store; no bamboo shoots; doubled up the pepper; no rice wine - subbed rice wine vinegar.<br/><br/>I omitted some of the steps based on these noodles instructions for cooking and did not include the sugar/salt post veggie fry.<br/>Also i made it with chicken and shrimp.<br/><br/>I used a 14oz package of noodles and there was more than enough sauce, meat, and veg to blend in.<br/><br/>Thank you for sharing!
  3. txgarners_13101635
    Just made this just the way it calls for, I used carrots instead of peppers and this is one of the best lo mein recipes I have ever tasted. Great job Linda and thank you so much for a fantastic recipe
  4. The Flying Chef
    Absolutely gorgeous!!! Wow what a wonderful flavour, we loved this. I did make with both carrot and red pepper had to use them up and what a great recipe to do that in. The only change I made was to add bean sprouts instead of bamboo shoot never bean a major fan so it was just personal taste. Apart from that minor change I followed the recipe exactly (well maybe I did not measure exact amounts of sauces ect..LOL) But my god Linda you nailed it with this one it was so tastey and so moreish, empty plates by everyone in our house tonight. Thanks for a super recipe that goes in with my make regular recipes!!! Big thumbs up by all.


<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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