Instead of ordering out this week, satisfy your Chinese food cravings with this slow cooker pork lo mein recipe. Healthier than ordering take out, this recipe is easy to make and a guaranteed crowd pleaser.
- 2 pounds boneless pork shoulder
- 3 cups broccoli florets
- 2 carrots, julienned
- 2 stalks celery, diced
- 1 cup snow peas
- 1 (5-ounce) can sliced water chestnuts, drained
- 1 pound spaghetti noodles
- 1/3 cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoons brown sugar, packed
- 1 tablespoon sambal oelek (fresh ground chili paste), or more, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
Step 1: Line your slow cooker with a slow cooker liner (optional).
Step 2: Whisk together the soy sauce, garlic, brown sugar, sambal oelek (fresh ground chili paste), oyster sauce, ginger and sesame oil in the slow cooker. Add the pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
Step 3: Remove the pork shoulder from the slow cooker and shred the meat before returning to the pot. Stir in the broccoli, carrots, celery, snow peas and water chestnuts. Cover and cook on high for 15-30 minutes or until the vegetables are tender.
Step 4: Cook the spaghetti noodles according to the package instructions and drain well.
Step 5: Serve the cooked pasta immediately, topped with the pork and vegetable mixture from the slow cooker.
This recipe is best served with pork shoulder, but you can substitute chicken or beef if preferred. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.