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Our 20 Minute Skillet Pork Lo Mein recipe is definitely a keeper!
It’s perfect for those days when you need a quick dinner because it’s ready from start to finish in about 20 minutes.
And with simple, basic ingredients, you can’t go wrong.
Another favorite skillet recipe is our 20 Minute Chicken and Black Bean Enchilada Skillet Recipe..
20 Minute Skillet Pork Lo Mein Recipe
This 20 Minute Skillet Pork Lo Mein Recipe is perfect for those days when you need a quick dinner because it’s ready from start to finish in about 20 minutes.
Serving
Ingredients
- 8 ounces angel hair pasta
- 1 pound pork tenderloin
- 16 ounces frozen stir fry vegetables, 1 bag
- ½ cup teriyaki sauce
- ¼ teaspoon ground ginger
Equipment
Instructions
- Cook pasta as directed on package; drain and set aside.
- While the pasta is cooking, cut the pork tenderloin into bite-sized pieces.
- Heat a large nonstick skillet pan over medium-high heat.
- Add pork and cook for 3 minutes, stirring frequently.
- Stir in the frozen vegetables, teriyaki sauce, and ginger.
- Continue to cook until it starts to boil, then reduce heat to medium-low, cover, and simmer for 3-5 minutes (or until the pork is no longer pink and the vegetables are tender).
- Stir in the cooked pasta and gently mix until the noodles are coated in the sauce.
- Cook for a few minutes or until everything is heated through.
Nutrition
Calories: 451 kcal · Carbohydrates: 63 g · Protein: 37 g · Fat: 5 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 74 mg · Sodium: 1496 mg · Potassium: 895 mg · Fiber: 6 g · Sugar: 7 g · Vitamin A: 5761 IU · Vitamin C: 12 mg · Calcium: 56 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Dang that looks fantastic, can’t wait to try!
Happy Blogging!
Happy Valley Chow
We made the Skillet Pork Lo Mein for dinner last night. It is delicious and so flavorful! I wouldn’t change a thing. This recipe is a “keeper” !!
We made this for dinner last night and it was delicious!! I substituted chicken for the pork because that is what was in my freezer :). It turned out great and my kiddos loved it!! Thanks for sharing!
Good recipe except I didn’t realize you need to use a thick teriyaki sauce. I just used regular one and the sauce was way too thin. Had to add corn starch to thicken it up.
I love this recipe. Thank you and have a great weekend.
Made this tonight for dinner, and we really loved it! I added fresh garlic and ginger, my own assortment of veggies I had in the freezer, and I made my own teryiaki sauce instead of using bottled. I made egg drop soup to serve along with this dish. Thanks for a fun recipe that I will sure make again!
I have made this a couple times and my family loves it! The only thing I do differently is marinate the pork before cooking. I used a 1/4 cup sesame oil, 1/4 olive oil, a few splashes of soy sauce, 1 tbsp hoisin sauce, and a little salt & pepper. It really came out great! This is definitely a keeper and going into the recipe book!
What brand do you buy teriyaki sauce? I’ve hard time to find right one, mostly I didn’t like it. ?
We like Veri Veri Teriyaki.
I’m trying this recipe tonight – I’m wondering if it would work with pork cubes used for stew? The pork tenderloin they had was too large.
Thanks 🙂
That should work great too.
I used ramen noodles and it was fantastic.