Lemongrass Pork and Veggie Lo Mein

When we were looking in the fridge and pantry the other day trying to decide what to cook for dinner, we dug around a little bit, and our tube of lemongrass paste (leftover from our Crispy Crab Cakes with Lemongrass Sriracha Aioli and Lemongrass Shrimp Soup meals) jumped right out at us. Thus, it became the focal point around which we decided to build our dinner. We then selected pork as our protein (but chicken, shrimp, or beef would work well here too) and rounded all that out with snow peas, mushrooms, and carrots.

The last part of our decision came when we had to pick between making a traditional stir fry and serving atop rice…or boiling some noodles and tossing them into the stir fry to finish it off. We went for the latter, and we are glad we did.

Time: 30 Minutes


  • LoMein Noodles
  • Pork Loin Chops
  • Snow Peas
  • Carrots (we bought pre-cut carrots for ease)
  • Mushrooms
  • Oyster Sauce (or Soy Sauce if you prefer)
  • Sriracha
  • White Sugar
  • Lemongrass Paste (you can also use fresh lemongrass if you prefer, but we used the paste in a tube for ease)
  • Vegetable Oil
  • Corn Starch and Water


  • Start heating a pot of water so that it is boiling and ready for you during the noodle step later on.
  • Add your oil, Sriracha, and Lemongrass Paste to your wok, and let those flavours combine as you do the rest of your prep.
  • Wash and slice all of your vegetables, and set them aside.
  • Slice your pork after, and you can leave that on your cutting board until ready to use. (We always try to prep veggies first and meat last to avoid duplicate cleaning).
  • Heat your oil, and when it just starts to bubble a bit, add in your veggies and meat.
  • Stir fry for about 10 minutes. Then, add in some oyster sauce and a little white sugar, and cook for another 5 minutes.
  • As your meat and veggies cook, add your noodles to your water, and boil until soft.
  • When your meat and vegetables are ready, combine a tablespoon of corn starch with two tablespoons of warm water, and mix together to fully incorporate in a small bowl. Then, pour that into your wok. Stir for a few more minutes so that can thicken and coat everything.
  • Drain your noodles, and add them to your wok. Toss to coat and combine.
  • Plate, devour, and enjoy!

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