Spicy Pork Lo Mein with Carrots, Spinach & Sesame Seeds
Make It Vegetarian

Spicy Pork Lo Mein

with Carrots, Spinach & Sesame Seeds

25 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • Make it Vegetarian
    remove Pork & add 2 Pasture-Raised Eggs
  • Make it Vegetarian

    From the Test Kitchen

    In this dish, we’re highlighting fresh, chewy lo mein noodles by tossing them with a spicy sauce of hoisin, soy glaze, gochujang, and more that perfectly complements the richness of the pork. It’s all stirred together with bites of tender sautéed spinach and carrots for satisfying crunch.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spicy Pork Lo Mein with Carrots, Spinach & Sesame Seeds
    Title
    • 2 Pasture-Raised Eggs
    • 2 cloves Garlic
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 3 oz Baby Spinach
    • 6 oz Carrots
    • 2 Tbsps Soy Glaze
    • 2 tsps Gochujang
    • 2 Tbsps Hoisin Sauce
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the hoisin sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the eggs
    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

    Cook the noodles
    3 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Cook the vegetables
    4 Cook the vegetables

    In a large pan (nonstick, if you have), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are slightly softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the seasoned eggs and sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the hoisin sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

    Cook the eggs
    Cook the noodles
    3 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    4 Cook the vegetables

    In a large pan (nonstick, if you have), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are slightly softened.

    Cook the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the seasoned eggs and sesame seeds. Enjoy!

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