Slow Cooker Lo Mein
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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?
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Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.
This was terrible. I just keep searching for a Lo Mein recipe online that is anywhere near as good as the worst Chinese restaurants. This is just another disappointment and a huge waste of time and money. I followed the recipe almost exactly (didn’t have oyster sauce), and it was terrible. SUPER salty and it just has that classicly terrible “Asian food at home” flavor.
I think I’m going to give up on online Asian recipes for good. I’ve been trying for years to replicate even the worst takeout experience, and I just can’t do it.
Don’t cook this recipe. Just don’t. This isn’t the one. There are ingredients in the picture that aren’t even listed in the ingredients list (probably a dead giveaway). I’m talking about the green onions and sesame seeds. The author of this recipe obviously didn’t use a picture of the product. I just don’t understand why people post recipes that they KNOW are misleading and inaccurate. The author owes me 15 bucks and an hour of my life back.
Paul, thank you for your honest feedback but I don’t believe I owe you anything. If you make a substitution, you are risking a change in the recipe that I cannot account for. The green onions and sesame seeds are simply used as a garnish and for photographic purposes. It is not required for the recipe. Hope that makes sense.
Hey Chungah!
Do you have any tips, how I can adapt the receipe to a 4-quart slow cooker 🙂 ? Half of everything except the sauce? Wish you a nice weekend 🙂 !
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How would you time this in an instapot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this tonight and it was excellent! Thank u for sharing.
I’ve made this twice now, and it’s so good! I love how much it makes, perfect for taking to people after they’ve had a baby, and keeping some for our family!
My husband and I enjoyed this dish very much. The leftovers were good, too. My hubby would prefer more veggies and meat, so I’m adjusting accordingly. This time I’ll use boneless chicken thighs. Great recipe!
I adored the sauce for this recipe, I doubled it as other reviewers have. Could only find a 2.5 lb shoulder, which I figured was close enough.
I feel like the meat/veggies were way out of proportion here, as in – need more veggies to even it out. That being said, it is all a matter of personal taste and I enjoyed this after doctoring it with a considerable amount of vegetables. Mushrooms, edamame, additional carrots and water chestnuts.
I will be making this again, tweaked a bit. Thank you!
Made this over the weekend and it was absolutely DELICIOUS! I could not find a 2 pound pork shoulder, had to buy an 8 pounder( cooked it for 11.5 hours and the meat was falling off the bone!!), but I just upped the ingredients based on the size of the shoulder and everyone LOVED it. Thank you for this recipe!!!
What a wonderful way to cook a pasta dish! Nice work (:
Thanks for the recipe! It turned out good except I ended up needing Moore liquid. I had to add water, and then ended up making more sauce and adding it with the veggies because the meat soaked up all of the liquid. But it’s tasty, thank you!
Would you recommend browning the pork before putting in the crock pot all day?
Yes!
Absolutely delicious! My picky 2, 4 and 6 year olds had seconds. We used strips of venison and tripled the sauce.
I made this last night and it was delicious. Thank you for sharing. I do have a complaint. How is it possible that the measurements of sauce you provided were enough? After the pork cooked, I took it out to shred and added it back to the pot. There was no juice left, it was all soaked up and I still had to add all my veggies. I ended up making another batch of the sauce, again NOT enough. Next time I make this, I am quadtrupling the sauce. Also, 15-30 minutes is NOT nearly enough for the veggies to cook, I had to make mine cook for 1.5 hours. I saw a lot of other comments about the sauce not being enough, why is it that it worked well for you?
Adele, if more sauce is required to suit your tastes, that’s totally fine – we all have different noodle-sauce ratio preferences, right? 🙂
I love your recipes! Sadly, I made this and it was not so good. It was basically bland meat with a little bit of noodles and some veggies hidden in there somewhere. If I made it again, I would use chicken and use half or probably a quarter of the meat!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I really appreciate your honesty and feedback.
Think I could make this vegetarian, or would it ruin the flavor?
Yes, absolutely.
Can I use chicken instead of pork?
Yes, absolutely, but please note that cooking time may vary. As always, please use your best judgment regarding substitutions and modifications.
Do you put noodles in the crock pot after you cook them?
Yes, if you’d like!
Is a slow cooker the same as a crock pot?
Yes. Crock-Pot is a brand name of a slow cooker.
Used chicken breast and had to make extra sauce on the stovetop because it got soaked up! But the flavor was awesome. Will be trying this again and maybe even tripling the sauce recipe!
Did you adjust the cooking time? Ill be using chicken breast as well and plan on doubling the sauce.
We made this last night and it was fantastic. My husband was super skeptical but we both loved it. I was shocked that my 5.5 year old even loved it! So, thank you!
But I do have one question. Regarding the noodles, do you have a recommended type? We ended up just using whole wheat spaghetti but weren’t sure if there was something better and/or more close to lo mein?
You can substitute lo mein egg noodles, available in most Asian grocery stores.
Feel like there is not enough juice. Should I add water?
You can double the sauce portion as needed.
I recommend doubling the sauce recipe.
How you say this? I have it cooking at home and my daughter says it looks like it’s going to start to burn and that the sauce is almost all gone. Hope I can salvage it when I get home.
This was good. I’d give it 3 stars of of 5. However, it had way too many many noodles. If I make it again, I’ll probably only use half the noodles.