Slow Cooker Pork Lo Mein
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When I set out to make Slow Cooker Lo Mein, I wanted it to taste exactly like takeout but in an easy homemade version. I balanced the flavors of the sauce and got the timing just right so the pork stays tender, the vegetables keep their texture, and the noodles come out saucy and perfect every single time.
Crockpot Pork Lo Mein Recipe
My Slow Cooker Pork Lo Mein delivers everything you love about takeout—only better, because it’s foolproof and made at home. The pork turns irresistibly tender as it simmers in a rich soy, garlic, and ginger sauce, while the noodles soak up every bit of savory flavor. It’s hearty, saucy, and packed with vegetables for a complete, satisfying meal.
I’ve tested multiple methods so you don’t have to. This ingredient combination creates a sauce that perfectly coats the veggies, and cooking the noodles separately prevents clumping or sogginess. The result is restaurant-quality lo mein every time.
What Makes My Easy Slow Cooker Pork Lo Mein the Best
- I tweaked the ingredients in the sauce so that it has the ideal balance of sweet, savory, and tangy flavors that stick to every noodle.
- Perfet for busy moms on weeknights, I use a hands-off slow cooker method to guarantee tender pork without babysitting a skillet.
- Nothing is worse than overcooked meat, so I made sure the timing creates vegetables that keep their color and texture instead of getting mushy.
Ingredients Needed for My Slow Cooker Pork Lo Mein with Vegetables
Here are all the ingredients needed to make this recipe. Full ingredient amounts can be found in the recipe card below.
- Soy sauce – Brings that classic salty, umami flavor.
- Chicken stock – Adds depth and keeps the sauce from being too strong.
- Rice vinegar – Brightens the dish with a little tang.
- Hoisin sauce – Adds sweet and savory richness.
- Sesame oil – Just enough for that nutty finish.
- Garlic powder – Boosts the flavor without overpowering.
- Ground ginger – Warms up the sauce with gentle spice.
- Black pepper – Balances the sweetness with a hint of bite.
- Ketchup – Rounds out the sauce with a touch of sweetness.
- Garlic, minced – Fresh garlic for bold flavor.
- Pork chops, sliced – Lean but tender when slow cooked.
- Frozen broccoli – Holds up well to slow cooking.
- Shredded carrots – Adds color and sweetness.
- Red bell peppers, sliced – Bright and slightly sweet crunch.
- Cornstarch – Thickens the sauce perfectly.
- Water – Mixes with cornstarch to make a slurry.
- Lo mein noodles, cooked – Soak up the sauce and make it a hearty meal.
- Sesame seeds and green onions – For a fresh, restaurant-style garnish.
Suggestions and Alternatives
- Pork – You can swap the pork chops with pork shoulder or pork tenderloin.
- Chicken – If you’re not a fan of pork, you can use chicken thighs or chicken breasts.
- Heat – Add extra heat with sriracha, chili paste, or red pepper flakes stirred into the sauce.
- Veggies – Toss in baby corn, snow peas, or mushrooms for more variety.
- Tofu – Go vegetarian with tofu or double the vegetables instead of pork.
- Noodles – Use rice noodles or spaghetti if you can’t find lo mein noodles.
What Protein Can I use in Slow Cooker Lo Mein?
This slow cooker lo mein is versatile and works well with pork, chicken, beef, or shrimp, for best results use thinly sliced cuts, add raw meats at the beginning so they become tender as they cook, and if using shrimp, stir it in during the last 20 to 30 minutes so it stays juicy and does not overcook.
Instructions to Make My Slow Cooker Pork Lo Mein with Noodles
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a mixing bowl, whisk together the soy sauce, chicken stock, rice vinegar, hoisin sauce, sesame oil, garlic powder, ground ginger, black pepper, ketchup, and minced garlic.
- Add the sliced pork, broccoli, carrots, and bell peppers to the slow cooker. Pour the sauce mixture over the top and stir to coat everything evenly.
- Cover and cook on Low for 4 hours or on High for 3 hours, until the pork is tender.
- About 10 minutes before serving, prepare to thicken the sauce.
- Stir together the cornstarch and water in a small bowl to create a slurry. Mix this into the slow cooker and let it cook until the sauce has thickened, about 10 minutes.
- Add the cooked lo mein noodles and gently stir until they are coated with the sauce.
- Sprinkle with sesame seeds and green onions for garnish.
- Slice pork and veggies evenly – so it cooks at the same rate and stays tender all the way through.
- Don’t add noodles too early – or they’ll soak up all the liquid and get mushy.
- Thicken the sauce at the end – cornstarch only works once the liquid is hot. Adding it early won’t thicken it like it should be.
- Taste after thickening since the flavor concentrates – then adjust with soy sauce for salt or vinegar for brightness.
FAQs
Yes. Use tamari or coconut aminos instead of soy sauce, and swap lo mein noodles for rice noodles.
It likely wasn’t sliced thin enough or didn’t cook long enough. Keep the heat low and let the slow cooker do its job.
Cook them separately, drain well, and toss them with a little sesame oil before adding to the slow cooker.
Yes. Cook on high for 3 hours instead of 4 on low, but keep an eye on the texture of the pork.
Storage Tips
- Refrigerate – Store leftovers in an airtight container up to 4 days.
- Freeze – Freeze the pork and vegetable mixture (without noodles) up to 2 months. Add fresh noodles after thawing and reheating.
- Reheat – You can reheat on the stove over medium heat. You may want to add a little broth or soy sauce to loosen things up a bit.
More Asian-Inspired Recipes
- Asian Chicken Lettuce Wraps
- Instant Pot Orange Chicken
- Asian Noodle Bowl
- Pepper Steak
- Slow Cooker Sweet and Sour Pork
- Slow Cooker Beef and Broccoli
Slow Cooker Pork Lo Mein
Equipment
- 1 Crockpot
Ingredients
- ½ cup low sodium soy sauce
- 1 cup chicken stock
- 2 Tablespoons rice vinegar
- 1/2 cup hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 2 Tablespoons ketchup
- 2 cloves garlic minced
- 1 pound pork chops sliced
- 2 cups frozen broccoli
- 1 cup shredded carrots
- 2 red bell peppers sliced
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 14 ounces lo mein noodles cooked to box directions
Instructions
- In a bowl, whisk together soy sauce, chicken stock, rice vinegar, hoisin sauce, sesame oil, garlic powder, ginger, black pepper, ketchup, and minced garlic.½ cup low sodium soy sauce, 1 cup chicken stock, 2 Tablespoons rice vinegar, 1/2 cup hoisin sauce, 1 teaspoon sesame oil, ½ teaspoon garlic powder, ½ teaspoon ground ginger, ¼ teaspoon black pepper, 2 Tablespoons ketchup, 2 cloves garlic
- Place pork, broccoli, carrots and peppers in the slow cooker and pour sauce mixture over the top. Stir to coat.1 pound pork chops, 2 cups frozen broccoli, 1 cup shredded carrots, 2 red bell peppers
- Cover and cook on Low for 4 hours or High for 3 hours, until pork is tender.
- Ten minutes before serving thicken the sauce.
- In a small bowl, whisk cornstarch and water to make a slurry. Stir into the slow cooker and cook until sauce thickens about 10 minutes.2 Tablespoons cornstarch, 2 Tablespoons water
- Stir in cooked lo mein noodles until coated.14 ounces lo mein noodles
- Garnish with sesame seeds and green onions.
Nutrition
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