Slow Cooker Lo Mein
This post may contain affiliate links. Please see our privacy policy for details.
Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!
I know. It’s Friday night. All you want to do is change into sweats and order take-out.
Except it’s bikini season in like 2 months.
So let’s save the calorie-ridden takeout dishes and make this instead – a veggie-loaded favorite made right in your slow cooker.
You can let it all cook through while you’re at work, and when it’s time to serve, simply boil your noodles. That’s it!
Spaghetti noodles can also be swapped out with your favorite type of pasta – fettuccine, ramen, udon – it’s completely up to you.
And with Reynolds slow cooker liners, clean up has never been any quicker.
See, isn’t that easier than ordering takeout?
You can follow Reynolds Kitchens on Instagram for more recipe inspiration!
Slow Cooker Lo Mein
Ingredients
- 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
For the sauce
- ⅓ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon brown sugar, packed
- 1 tablespoons sambal oelek, ground fresh chile paste, or more, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
Instructions
- LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
- REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
- COOK pasta according to package instructions; drain well.
- SERVE pasta immediately, topped with pork mixture.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.
Can i avoid using the pork shoulder to make it vegetarian or does the pork shoulder add some sort of flavor or juices to the mix?
Hello! What is the serving size for this meal? I see 6 servings but didn’t see the size? Excited to make it. Thanks!
Hi Jayme! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
The flavor of the meat was great (used boneless picnic roast), but there wasn’t enough juice remaining to coat the veggies and noodles. We ended up adding soy sauce after it was plated. We also used egg noodles which worked well. I didn’t have fresh ginger, so I used 1/4tsp ground ginger.
For next time:
Double the sauce and add 1/3c water (or stock) to make it a full cup. Maybe use a slightly larger roast (2.5 lbs).
Can you cook everything together including the noodles
No, the noodles are cooked separately, Jen.
Please refer to step #4:
4. COOK pasta according to package instructions; drain well.
But you can just put the dry noodles in the pot to cook them and skip this step (like a one pot pasta). I’ve tried it, it works great.
I was just wondering, making this now and trying to figure out if I need to drain the juice and add new. Due to all the juices from the pork shoulder
Ive made this numerous times. My family loves it! So easy. The initial batch was a little expensive, buying the oyster sauce, chili paste and sesame oil. But you dont use that much so they last for many more dishes. I bought chili garlic sauce last time because I couldnt find the paste. It works just as well. Now I wait for pork loin or roast or whatever to go on sale and make it again! About once a month or so. The ingredient list on the front of recipe says 3 cloves. Dont be mistaken…it calls for 3 GARLIC cloves. Oh and by the way…the Reynolds liners are awesome! I never crock without them!
Is there anyway you can adapt this recipe for us for the InstaPot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This recipe got the approval of the whole family! I used chicken thighs instead of pork and siracha sauce instead of chili paste since I didn’t have any. It turned out amazing and the teenagers said it tasted restaurant quality! THANK YOU!!
I made this… it did not work out. On the upside, the sauce recipe was delicious! (I substituted oyster sauce with homemade fish sauce and sriacha with red pepper flakes for heat). I doubled the sauce because I love things with sauce and flavor. Even with doubling it the food was so dry. And it didn’t coat the food at all. It probably needs cornstarch added at some point to thicken it. Also, adding the liner inside it never seemed to heat the food up properly. The meat option was ok, I’d prefer beef or chicken. I will do another stir fry recipe that has worked out for me (directions wise) but with this sauce recipe with cornstarch added to it.
I hate reviews like this. 1. You didn’t actually make THIS recipe so you aren’t qualified to review it. You replaced half of the sauce ingredients and made a bunch of substitutes. And if you prefer beef or chicken then maybe you should GASP, find a recipe with those instead of trashing this one?
Just an idea. 😉
Ok.it was dry.and next time I leave out the cloves…much better without. 1. Double the sauce 2. Leave out the cloves.
If you actually used true cloves, rather than cloves of garlic, I don’t blame you for leaving them out!
This is delicious! I did make a couple of changes when I made it. I used chicken breasts instead of pork and omitted the water chestnuts. I am making it again tonight. Thank you for the recipe!
It’s funny that you left the water chestnuts out. For my family I would have to add at least 4 more cans. I have a recipe that calls for 1 can and I use 5 and sometimes that’s not enough if they are around when I initially fix it because every time they go by the stove they’ll pick some out.
Great recipe!
I suggest steaming the veggies before adding to crockpot. Took over 40 minutes to get tender.
Seriously delicious and SO easy. I subbed boneless, skinless chicken thighs (cooked on low for 6 hours) and went the lazy route and threw in a frozen stir fry mix during the last half hour. Even my husband – who generally doesn’t like Asian-inspired dishes – enjoyed this meal. If I were really trying to impress a crowd, I’d probably reserve some of the liquid in a sauce pan, whisk in some flour, and let it thicken on the stove for a bit.
Is it possible to use steak? My doctor has put me on a high protein diet
Very good. Used 3 boneless skinless chicken breast halves. Will make again, but double sauce. Need to thicken sauce with cornstarch & water mix. Will try with bok choy, mushrooms & red bell pepper.
I’ve just making this it smells fab but the veg is still raw after an hour in the slow cooker and the recipe says cook for 15–30 mins. Contemplating taking all the veg out and boiling it a bit to finish off
My pork got way too dry…anyone else have this happen? Flavors were yummy…may add a bit of broth next timw so it doesn’t get out.
Would making this using udon noodles reheat well the next day? Looking for new work lunches. This looks delicious!
I’ve been looking for a slow cooker lo mein recipe for forever!! This recipe seems way less intimidating than the other recipes I’ve found. Definitely going to substitute with chicken instead to make it cheaper and a bit healthier. I can’t wait to try this!
This recipe is wonderful the flavors here are perfect. Easy to make. I would recommend this meal to anyone. And cheers to the person who recalculated the calories, etc. Your version sounds better so I believe I will take your word for it. Which means I will make it often. Hey folks it is LOW CALORIE, HEALTHY AND DELICIOUS. You can’t go wrong.
This recipe was DELICIOUS!!! I made this last night and my husband can not stop talking about it. We will definitely be making this again. I did add more veggies than suggested and doubled the sauce but other than that, it was perfect. It tasted just like the lo mien you can get at the restaurant! 😀
Great! Happy to hear you made it your own and enjoyed it so much!
Looks great but using a liner like that is SO BAD. You are basically cooking the plastic chemicals into your meal. The amount of carcinogens you are ingesting while using that liner is not acceptable for anyone, let alone growing children. It’s shocking how much companies will push a product that will leech toxic plastic chemicals into your families food but only tell you that its to “save time.” How bout you save money and your health! Well I will take an extra 2 minutes to clean my croc pot and skip the harmful toxins in my families bodies thank you. Keep the recipe, skip the liner.