20-Minute Skillet Pork Lo Mein Recipe

This 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!

Serves: 4

20-Minute Skillet Pork Lo Mein Recipe

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 8 ounces angel hair pasta
  • 1 pound pork tenderloin
  • 1 (16 ounce) bag frozen stir-fry vegetables
  • 1/2 cup teriyaki sauce
  • 1/4 teaspoon ground ginger


  1. Cook pasta as directed on package; drain and set aside.
  2. While the pasta is cooking, cut the pork tenderloin into bite-sized pieces.
  3. Heat a large nonstick skillet pan over medium-high heat.
  4. Add pork and cook for 3 minutes, stirring frequently.
  5. Stir in the frozen vegetables, teriyaki sauce, and ginger.
  6. 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).
  7. Stir in the cooked pasta and gently mix until the noodles are coated in the sauce.
  8. Cook for a few minutes or until everything is heated through.



3280 cal


12 g


672 g


120 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

20-Minute Skillet Pork Lo Mein

Print Friendly, PDF & Email

Comment on this Recipe

9 Responses to “20-Minute Skillet Pork Lo Mein Recipe”

  1. 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!
  2. 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!

Leave a Comment