Lighten Lo Mein

Lo Mein is one of my go-to meals when I want a easy but flavorful meal. It’s one of those meals you have all the ingredients (or you will after this recipe). It can be prepped early in the day, and then cook fast when it’s dinner time. The flavors build as you eat it, so it doesn’t feel like a throw together meal.

It’s Sunday night, I’m tired, but I still need to cook dinner.

  • 2 pork chops (or chicken breasts)
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon ginger paste (or freshly grated ginger)
  • 4 cloves garlic minced
  • 1/3 cup reduced-sodium chicken broth
  • 4 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon cornstarch
  • 1 packet no calorie sweetener
  • 1 tablespoon sriracha sauce (adjust to your heat choice)
  • 1 bag frozen asian stir fry veggies (or any frozen veggie bag you have or combine a few bags)
  • Green onions cut on the bias (at an angle)
  • Pasta (I used homemade egg spaghetti but you can use store bought pasta, egg noodles or lo mein noodles – or even rice)
  • Whisk
  • 2 bowls
  • 1 pan
  • 1 pot with a lid


  1. Slice the green onions on an angle and set aside for garnish
  2. Slice the pork chops into thin slices (trim the fat off the meat first)
    • For easy slicing:
      1. If frozen, defrost 90% of the way, then slice, then defrost in the fridge the rest of the way until ready to cook
      2. If fresh, freeze them about 15 minutes, then slice and defrost in the fridge until ready to cook
  3. In one bowl,  toss the sliced pork, sesame seeds, ginger, and garlic. Set aside
  4. In another bowl, whisk together the brother, soy sauce, vinegar, cornstarch, sweetener, and sriracha sauce. Set aside
  5. Heat up the sesame oil in a pan, and pan sear the pork.
  6. Remove the pork from the pan and set aside
  7. Add the veggies to the pan and cook according to the directions
  8. When the veggies are cooked, drain any extra juice from the pan
  9. Add back the pork and pore the sauce into the pan
  10. Heat the sauce and pork
  11. Meanwhile, cook your pasta (or rice) in a pot with a lid
  12. When the pasta (rice) is done, drain and add it to the pork and sauce
  13. Stir to cover the pasta (rice)
  14. Plate the pasta, pork, and sauce
  15. Spoon extra sauce over the pasta
  16. Garnish with green onions

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