Serve this spicy pork-and-vegetable lo mein for Chinese New Year or for dinner anytime. While some cooks like to cut the noodles into 6- to 8-inch lengths to make them easier to combine with other ingredients, for the New Year the noodles can never be cut because that symbolizes bad luck. The longer the noodles, the longer your life! Be sure to thinly slice the pork and mushrooms so they cook through. And thoroughly dry the bok choy to avoid creating a braise instead of a stir-fry. Read more about this recipe., February 2021


Credit: Christine Han

Recipe Summary

30 mins
30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Bring about 2 quarts water to a boil in a large pot over high heat. Add noodles, return to a rolling boil and cook according to package directions until al dente. Carefully pour the noodles into a colander and rinse with several changes of cold water. Shake well to remove excess water. Return the noodles to the unwashed pot, add sesame oil and toss until well combined. Set aside.

  • Place pork in a shallow bowl. Add cornstarch, 1 teaspoon rice wine (or sherry), 1 teaspoon soy sauce and 1/4 teaspoon salt; toss well to coat. Combine chile-garlic sauce and the remaining 1 tablespoon each rice wine (or sherry) and soy sauce in a small bowl.

  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or vegetable) oil and add ginger; using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the pork and spread evenly in one layer. Cook undisturbed for 1 minute. Stir-fry until the pork begins to brown, about 1 minute. Add bok choy and mushrooms; stir-fry until the bok choy is just wilted but the pork is not cooked through, about 1 minute. Swirl the remaining 1 tablespoon peanut (or vegetable) oil into the wok. Add the noodles and stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it into wok. Add scallions, cilantro and the remaining 1/4 teaspoon salt; stir-fry until the pork is cooked through and the noodles are heated through, about 2 minutes.


14-inch flat-bottomed wok


Find fresh lo mein noodles in the refrigerator section of most Asian markets. You can substitute fresh linguine.

We recommend Yamasa Less Salt Soy Sauce for its superior flavor compared to other brands.

If you can't find chile-garlic sauce, you can substitute Sriracha and add 1 teaspoon minced garlic when you add ginger to the wok.

Nutrition Facts

2 cups
441 calories; fat 28g; cholesterol 74mg; sodium 1146mg; carbohydrates 54g; dietary fiber 3g; protein 28g; sugars 2g; niacin equivalents 7mg; saturated fat 2g; vitamin a iu 2080IU.