This healthy Slow Cooker Pork Lo Mein has all the delicious flavor of your favorite take out dish without all the calories and fat.
There are few things I love more than a really good Lo Mein. We were constantly ordering takeout from our favorite local Chinese restaurant, and I finally realized I really needed to start making our favorite entrees at home. I’m so glad I did; by making my own version at home we have saved a lot of money, and we have also adapted the recipe to make it a healthier option for our family.
While this Slow Cooker Lo Mein may look like a complex recipe, it really isn’t. The first step is to slow cook the pork in the marinade for while. Getting the pork going is very simple and takes just a few minutes. Once I get the pork going in the slow cooker, I take a few minutes to prep my vegetables and put them in the fridge, which saves me time later in the day.
Shortly before you are wanting to serve dinner you will want to do two things: cook a batch of spaghetti noodles and cook the chopped vegetables in the Lo Mein sauce for about fifteen minutes. About twenty minutes before I want to serve dinner I pull the pork out of the slow cooker, crank it to high, and toss the veggies in. While the veggies are simmering away in the tasty sauce, I cook the spaghetti. This way everything finishes up at just the right time.
This Slow Cooker Lo Mein recipe is really a breeze to prepare. But perhaps the best thing about preparing this Lo Mein at home is that, with a few simple adjustments, you can make this classic dish a lot healthier. For example, try using a minimal amount of noodles, don’t fry anything in oil, and add as many fresh vegetables as you want. I hope you will enjoy this lightened up delicious Slow Cooker Lo Mein as much as I do!
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- 2 pounds lean pork tenderloin
- 3 U cloves garlic, minced
- 1/3 cup low sodium soy sauce
- 2 tablespoons brown sugar (packed)
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 3 cups broccoli florets
- 3 U carrots, peeled and sliced
- 3 U stalks celery, diced
- 1 cup snow peas
- 1 U red bell pepper, chopped
- 12 oz spaghetti
Add the pork tenderloin to the slow cooker. In a small bowl, stir together the garlic, soy sauce, sugar, oyster sauce, ginger, sesame oil, and Sriracha. Pour it over the pork. Turn the pork a few times to coat and cook it on low for 3-4 hours or high for 7-8 hours until pork is tender and easily shreds. Remove it from the slow cooker.
Turn the slow cooker up to high and add the vegetables. Cook for 12-15 minutes until tender crisp. Meanwhile, cook the pasta according to package directions and shred the pork.
Once the vegetables are cooked to your liking, add back the shredded pork and spaghetti. Stir to combine and serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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