Roast Pork Lo Mein
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
This classic roast pork lo mein is a high-protein takeaway favourite that is remarkably easy to recreate at home. Combining tender slices of Chinese barbecued pork with earthy shiitake mushrooms and spring onions, this dish offers a wonderful balance of textures and deep, savoury flavours. The secret lies in the quick stir-fry method, which ensures the noodles remain firm while absorbing the rich umami glaze of soy, oyster sauce, and ginger.
Ideal for a nutritious mid-week dinner, this versatile dish can be on the table in less than twenty minutes. It is a brilliant way to use up leftover char siu pork, providing a satisfying and balanced meal that is packed with authentic ginger and garlic notes. Serve it immediately from the wok for a comforting and hearty homemade feast.
In this article:
Video picks
Continue reading below
Ingredients for Roast Pork Lo Mein
350g , thin dried Chinese egg noodles
2 tablespoons sesame oil
45ml soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 spring onions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
230g Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces
How to make Roast Pork Lo Mein
Back to contentsBring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and spring onions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.