Your family will love this filling Instant Pot Lo Mein made with pork and spaghetti noodles all coated in a savory sauce. No need for stir fry take out when you can get this dish on the table in about 30 minutes!
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
JUMP TO
Why My Recipe
You're going to love this Instant Pot Lo Mein. This is a one pot meal-no wok, no multiple pans, no mountain of dishes afterward. Just your Instant Pot doing all the hard! Check out all my Instant Pot recipes!
The noodles come out perfectly saucy and never mushy. The pork gets this gorgeous golden crust, and those vegetables? Still crispy and bright, just like your favorite takeout spot. Honestly, once you make this you'll see why it's one of our favorites.
This dinner is inspired by the different stir fry dinners my mom made. She was a queen at taking a few low cost ingredients and turning them into a filling meal with tons of flavor. If you love Asian inspired meals, be sure to try my Chicken and Steak Stir Fry next and check all my Asian recipes right here.
Ingredients and Substitutions
Full recipe card at end of post.
- Pork - I like to use boneless center cut pork chops. Cut them into even pieces and let them marinate at room temperature while you prep the other ingredients.
- Spaghetti noodles - regular noodles are no fail in this dish--they don't get mushy or soggy. Traditionally Lo Mein is made with fresh yellow or egg noodles. I've chosen pasta noodles since it's easy to find and plays well in the instant pot.
- Bell pepper - I prefer red for flavor and color, but you can use orange, yellow, or green.
- Baby or regular bok choy - you could try green or Napa cabbage instead.
- Carrots - adds a nice crunch. You could try matchsticks that are already cut up for faster prep.
- Onion and garlic - I use yellow or sweet onion because I find them a bit milder. I like green onions as well (white and green parts).
- Soy sauce - this recipe uses light and dark soy sauce. Most soy sauce you find at the grocery store is "all purpose" and is considered light. Dark soy is different--it has an intense flavor and will make the noodles turn dark. You can choose just the all purpose version if desired. Or try oyster sauce. I always choose low sodium soy sauce.
- Hoisin sauce - one of my favorite Asian seasonings! Hoisin is common in grocery stores. You can use more of this to substitute for the dark soy sauce. If you can't find Hoisin, try oyster sauce.
- Mirin - this is a Japanese rice wine. If you like to do a lot of Asian cooking I recommend getting a bottle because it will last. However "aji-mirin" is the cooking version by Kikoman and is likely to be available at your grocery store. You can also use rice vinegar, just be sure to sweeten it up a bit with about ½ teaspoon of white or brown sugar.
- Sesame oil - use this for the best flavor, but a regular oil can be subbed.
How to make Instant pot lo mein
Step 1: Evenly cut pork into cubes or slices and add to a bowl. Lightly season with salt and pepper. Stir in 1 ½ tablespoon of the dark soy sauce (or light soy sauce if that's what you're using) and the sesame oil and mix until well coated. Let marinate at room temperature while you prep the veggies or at least 15 minutes.
Step 2: Set cooker to SAUTE (high) on the Instant Pot. Once heated, add oil, then add the pork. Cook until lightly browned, stirring to keep the bottom from scorching, about 5 minutes. Press CANCEL. Remove pork to a plate and set aside.
Step 3: Add minced garlic to pot and cook for about 30 seconds using residual heat. Add water then stir to deglaze the pot. Add broken spaghetti noodles in a crisscross pattern (will help them from sticking). Don't stir the noodles once you place them in the pot, but use a spoon to submerge them in the water.
Step 4: Close and lock lid being sure valve is sealed. Set cooker to HIGH PRESSURE for 4 minutes. At the end of the cooking cycle, do a QUICK RELEASE by immediately releasing the pressure - and hit CANCEL. Let noodles rest for 4 more minutes without opening the lid. After four minutes, open lid and give the noodles a stir. Then add dark and light soy sauce, hoisin, and mirin. Stir until well combined.
Step 5: Hit SAUTE (high). Add baby bok choy, red bell pepper, onion, carrots and pork back to the pot. Cook, stirring frequently, until pork is done and veggies are crisp tender, about 5 to 8 minutes.
Garnish with sesame seeds.
Can I make this on the stove?
Yes, this is easily converted to a stove top recipe using a large skillet or wok.
- Prep the ingredients as written.
- Cook the noodles separately while using medium high heat to cook the pork in a skillet coated with oil. Remove when done.
- Add the garlic and water to deglaze the pan. Add veggies to the skillet and cook to crisp- ender.
- Add pork back to the pan, along with the drained and cooked noodles, the sauces, then stir to coat. Top with sesame seeds.
FAQ
No, in fact you can have lo mein with just vegetables, tofu, or another protein like chicken or beef. Just always be sure it's cooked to a safe internal temperature.
Yes, you can, just be sure to use low sodium so it doesn't get too salty.
Of course, use whatever vegetables you like. You can easily customize this recipe to your taste. It's a great way to clean out the fridge.
Kitchen Tips
- Vegetables should be crisp tender, not soggy. Adjust cook time as needed.
- Don't overcook the vegetables. They will release water and make the sauce watery.
- Don't stir the noodles before pressure cooking. Trust the process.
- Deglaze the pot thoroughly. This prevents the burn notice from triggering.
How to Store
Store leftovers in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat in a pan over medium heat with a small splash of water or broth. This helps loosen the noodles. You can also microwave individual portions in 90-second intervals. Stir between each interval for even heating. This dish does not freeze well due to the noodle texture.
More Instant Pot Recipes
- Instant Pot Hawaiian Chicken
- Instant Pot Brisket
- Instant Pot Jasmine Coconut Rice
- Instant Pot Greek Chicken with Coucous
📖 Recipe
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Instant Pot Lo Mein with Pork
Ingredients
- 1 lb pork, center cut cut into strips or diced small
- salt and pepper to season pork
- 3 tablespoon dark soy sauce, divided
- 1 tablespoon sesame oil
- 1 tablespoon oil for sautéing vegetable oil, canola oil, coconut oil
- 4 garlic cloves minced
- 2 cups water or low sodium chicken broth
- 8 oz spaghetti noodles
- 2 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon mirin (rice wine) or aji-mirin, or rice vinegar
- 1 red bell pepper sliced
- 1 lb baby Bok choy chopped, or use Napa cabbage, green cabbage
- 2 carrots sliced
- 1 yellow onion sliced
- Sesame seeds garnish, optional
Instructions
- Evenly cut pork into cubes or slices and add to a bowl. Lightly season with salt and pepper. Stir in 1 ½ tablespoon of the dark soy sauce (or light soy sauce if that's what you're using) and the sesame oil and mix until well coated. Let marinate at room temperature while you prep the veggies or at least 15 minutes.
- Set SAUTE (high) on the Instant Pot. Once heated, add oil, then add the pork. Cook until lightly browned, stirring to keep the bottom from scorching, about 5 minutes. Press CANCEL. Remove pork to a plate and set aside.
- Add minced garlic to pot and cook for about 30 seconds using residual heat. Add water then stir to deglaze the pot. Add broken spaghetti noodles in a crisscross pattern (will help them from sticking). Don't stir the noodles once you place them in the pot, just use a spoon to submerge them in the water.
- Close and lock lid being sure valve is sealed. Set to HIGH PRESSURE for 4 minutes. At the end of the cooking cycle, do a QUICK RELEASE by immediately releasing the pressure - and hit CANCEL. Let noodles rest for 4 more minutes without opening the lid. After four minutes open lid and give the noodles a stir. Then add dark and light soy sauce, hoisin, and mirin. Stir until well combined.
- Hit SAUTE (high). Add red bell pepper, baby bok choy, carrots, onions, and pork back to the pot. Cook, stirring frequently, until pork is done and veggies are crisp tender, about 5 to 8 minutes.Sprinkle with sesame seeds.
Notes
- Vegetables should be crisp tender, not soggy. Overcooking might make the sauce watery as the vegetables will release some water as they cook, especially if they overcook.
- Store covered tightly in the refrigerator for 3 or 4 days.
- Reheat in the microwave or stovetop over low heat. Add a splash of water or broth to loosen noodles.
Rusty says
Had this for dinner, and it was easy to make and delicious!
Nikole Berg says
Glad you liked the recipe Rusty!