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Pork lo Mein

  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Slow Cooker Liner
  • 1-1/2 pounds boneless pork shoulder
  • 2 medium onions, cut into wedges
  • 2 cups frozen sliced carrots
  • 1 12-ounce jar teriyaki glaze
  • 1 cup thinly bias-sliced celery
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 5-ounce can sliced bamboo shoots, drained
  • 1 teaspoon grated fresh ginger
  • 1 6-ounce package frozen snow pea pods
  • 1 cup broccoli florets
  • 9 ounces dried curly thin egg noodles
  • 1/4 cup cashews


Step 1

Trim fat from pork. Cut pork into 3/4-inch pieces.

Step 2

Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.

Step 3

Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting.

Step 4

Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.

Step 5

Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.

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