Easy One-Pot Crockpot Char Siu Pork Lo Mein Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork strips in a hot pan with a little oil before placing them in the slow cooker. While not strictly necessary, this extra step creates a complex, caramelized flavor that enhances the overall dish. If you choose to do this, ensure the pan is wiped clean or deglazed with a splash of broth to capture all the flavorful browned bits to add to your pot.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a drizzle of chili oil when tossing in the noodles. This adds a subtle warmth that cuts through the richness of the pork and the savory depth of the oyster sauce.

Adjust the amount based on your personal preference for spice, starting with a small amount and increasing as needed to suit your taste for the final dish.

Variations

• Chicken Lo Mein: Replace the pork shoulder with chicken thighs. Cut them into strips and follow the same cooking process. Chicken thighs remain tender during the slow-cooker braise, providing a delicious alternative to pork while maintaining the same savory, umami-rich flavor profile.
• Extra Veggie Version: Add snap peas or baby corn during the final twenty minutes along with the napa cabbage and carrots. These vegetables add extra crunch and color, making the dish even more vibrant and satisfying without changing the core cooking method.

Storage and make-ahead

Fridge

Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the lo mein noodles will degrade significantly upon thawing and reheating.

Reheat

Reheat gently in a pan over medium-low heat with a splash of water to loosen the sauce until heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, try to keep the noodles and pork together to allow the flavors to meld further. Ensure the container is sealed tightly to prevent the noodles from drying out or absorbing other odors from the fridge. For best quality, consume within the first two days of storage.

While this dish is best served fresh, you can prep all the ingredients in advance. Keep the pork and mushrooms in the slow cooker insert, covered in the fridge, and mix the sauce ingredients in a separate jar.

When ready to cook, simply pour the sauce over the pork and start the slow cooker. Do not add the noodles or vegetables until the final phase of cooking to ensure the best texture.

Serving ideas

Serve the lo mein hot in deep bowls, ensuring each portion gets a generous mix of pork, mushrooms, and colorful vegetables. The glossy sauce should coat the noodles beautifully, making for an inviting presentation that mimics the experience of eating at a favorite noodle shop.

Serve immediately while the noodles are at their peak texture to enjoy the full contrast between the tender meat and the perfectly cooked vegetables.

Consider serving this dish alongside a side of steamed bok choy or a simple cucumber salad to add a refreshing, crunchy element that balances the richness of the braised pork.

These simple sides complement the savory, umami-forward profile of the lo mein without overpowering it. A light sprinkling of sliced green onions or toasted sesame seeds can also provide a fresh, aromatic finish that elevates the dish for a complete and satisfying meal.

Frequently asked questions

Recipe card

Easy One-Pot Crockpot Char Siu Pork Lo Mein

Prep 15 minCook 4 h 20 minRest 5 minTotal 4 h 40 minServes 4

Ingredients

• 1 1/2 lb pork shoulder, cut into strips
• 2 cups shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup oyster sauce
• 1/4 cup dark soy sauce
• 1 cup chicken broth
• 12 oz fresh egg lo mein noodles
• 2 cups napa cabbage, shredded
• 1 cup carrots, julienned
• 1 tbsp sesame oil

Instructions

1. Place the pork shoulder strips, shiitake mushrooms, and garlic into the slow cooker. Pour the oyster sauce, dark soy sauce, and chicken broth over the ingredients, ensuring the pork is evenly coated in the liquid.
2. Cover the slow cooker and cook on the low setting for four hours. Once the time is up, use a meat thermometer to check that the pork has reached an internal temperature of at least 145°F (63°C), then allow it to rest for at least 3 minutes before proceeding.
3. Add the fresh egg lo mein noodles, shredded napa cabbage, julienned carrots, and sesame oil to the slow cooker. Toss everything gently with tongs to incorporate, then cook for an additional 20 minutes until the noodles are tender and the vegetables are wilted.

Contains: gluten, soy, eggs, sesame, mollusks

Estimated nutrition per serving

Calories

480

Protein

28.5 g

Carbohydrates

52 g

Fat

18 g

Fiber

3.5 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.