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.
Hi! What kind of noodles are in the photo? They look too flat to be spaghetti . Thanks!
Dried udon noodles are used here.
Is there a reason spaghetti was used for the recipe instead of udon or lo mein noodles? I’m just curious to see the difference if i were to use spaghetti instead of udon or lo mein.
Looks good .. Can chicken be substituted ?
Yes, absolutely.
Would this change the cook
Time ?
Yes, cooking time may vary.
Just like the restaurant! Delicious!
Hi, did you use chicken? Curious what the cook time was.
I haven’t used chicken yet, but when I do, I think I will try cooking it at the normal time I cook my chicken in my crockpot, which is usually 5.5 to 6 hours on low. I’m sure it will turn out just fine.
Looks delicious!
Looks delicious but calories are way to high.
Then make something else.
Hahaha!
Amen! Move on!
I’d use a boneless pork loin roast in place of the shoulder. I recently tried a shoulder roast, on sale for 1.45: I can see why it was so inexpensive–downright nasty with so much fat.
Pork shoulder is fantastic you clearly didn’t cook it correctly
I agree! I do not like pork shoulder at all. It is a nasty cut of meat and I have cooked it correctly. It’s gamey and fatty. Pork loin is so much better.
Dang y’all. Hope you love every single thing ever invented to eat or maybe you just clearly didn’t cook it properly . That was downright hateful. I hate personally hate a shoulder roast as I find it fatty. And what in the world does finding something fatty have to do with cooking it properly?? Fattiness is a preference NOT a cooking issue.
Under 700 calories for a meal is not too high, considering the daily allowance is 2000 calories. As Katie Lh said; If you don’t like it, make something else. I have to agree with her.
How? No higher than spaghetti and meatballs.
Truly people, I don’t think Diana meant anything hateful about her statement. I too, looked at the carbs and cals because it looks so yummy, but said to myself, cals and carbs are to high’. However, I am pleased to know that there are things in this dish that can be subsituted to decrease both the cals and carbs. After all, when we are counting cals/carbs, isn’t this the first thing we look at? It could be due to a health thing the reason she made her statement. So please, let’s be a little nicer.
You could make this with zucchini pasta instead of spaghetti.
I used boneless skinless chicken breasts to lower calories!