Pork Shrimp Vegetable Lo Mein Recipe is easy, versatile and a delicious noodle dish. You can easily swap the meat with chicken or beef. Don’t care for any meat or shrimp then leave it out totally and you have a vegetable lo mein. Whatever you decide, this lo mein recipe is scrumptious and flavorful.
Lo Mein is one of the Chinese noodle dish most ordered dine in or take out. We’ve all done it, after a long day at work and before leaving work we place our order for pick up. It was normal for me to order food during the week and cook on the weekend when I was still working. And if I forgot to place my order and I wanted it quick, I stopped by at Panda Express and got their simple version of lo mein.
If I am craving something Chinese, this Pork Shrimp Vegetable Lo Mein Recipe is one of my go-to noodle dish. It is so easy and quick to make. Fortunately, I have all the ingredients as I use it often in my cooking.
What noodle to use when cooking Lo Mein?
Lo mein noodles or egg noodles are available fresh, frozen or dried in most Asian stores. When I use frozen lo mein noodles, I buy the Twin Marquis brand. Both fresh and frozen noodles are in the frozen section. In this lo mein recipe, I use the Philippine Pancit Canton. If you have a hard time looking for these noodles, you can also use thin spaghetti, fettuccine, or linguine.
How to Prepare Dried Noodle when cooking Lo Mein?
I am using Excellent Flour Stick Pancit Canton noodles for this recipe. If using a different brand, please read and follow the instructions. I always have frozen shrimp broth available for my cooking but water will work too. When almost done sautéing the ingredients, prepare the noodles. Boil 4 to 5 cups of shrimp broth or water. Once boiling, submerge noodles (16 ounces or 454 grams) for a minute. This type of noodle will cook easily and you don’t want it to sit in the liquid for over a minute or you’ll end up with a soggy or mushy noodles. Drain and discard liquid.
Also, it is best to buy this type of noodles from Asian stores since their inventory turnover is quicker compared to non-Asian stores. An old stock of this noodle does not taste good at all.
Another thing to note, this noodle is made with wheat. If you are allergic to wheat, use the substitute mentioned above.
What vegetables to use in Lo Mein?
Clean out your fridge and use whatever vegetable you have on hand. Cabbage, carrots, green and red bell pepper, snow peas, pea pods, spinach, water chestnuts, mushroom, bean sprouts, broccoli are some of the vegetables that I use when making this dish.
Can I make Vegetable Lo Mein instead?
Yes, eliminate pork and shrimp. Also, when you prepare the dried noodles boil it in water. There you go, so easy!
Easy Pork Shrimp Vegetable Lo Mein Recipe and Video
- 1 package (16 ounce or 454 gram) Excellent Flour Stick Lo Mein noodles
- 5 cups shrimp broth or water
- 1/2 pound pork cut into thin long strips about an inch long
- 1/2 pound shrimp peeled and deveined
- 1 small onion peeled and cut
- 6 cloves garlic minced
- 1/4 cup soy sauce (preferably half dark and half regular but regular will do)
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 4-5 cups broccoli florets or more
- 1 medium carrots julienned
- 3 tablespoons olive oil
Use fresh, frozen or dried noodles. Please follow instructions on the package. If using dried noodles, please refer above “How to Prepare Dried Noodle when cooking Lo Mein”.
Heat oil over medium heat.
Saute onion until soft.
Add garlic and cook until golden.
Stir-in pork. Cook until pale.
Add and cook shrimp for about 2 minutes.
Stir-in brown sugar, soy sauce, garlic powder Shaoxing cooking wine, sesame oil, fish sauce and ground black pepper. Cook for another minute.
Toss-in carrots and stir-fry for 2 minutes.
Add broccoli florets and cook for a minute.
Stir in oyster sauce.
Finally, add noodles. Mix well with all the ingredients.
Serve hot with chili sauce on the side, if you like. Enjoy!