Sweet and Spicy Pork Lo Mein with Bok Choy and Peanuts

This sweet and spicy pork noodle stir-fry brings all the flavor of your favorite takeout right to your kitchen. Tender lo mein noodles are tossed with savory ground pork, crisp-tender bok choy and cabbage and colorful bell pepper, all coated in an irresistible sweet soy and chili glaze.

Finished with a sprinkle of scallions, crunchy peanuts, fresh cilantro and a bright squeeze of lime, every bite is a perfect balance of savory, sweet and spicy. It’s a satisfying bowl of comfort that comes together in under 30 minutes!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Roughly chop the peanuts. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve, core and thinly slice the bell pepper. Zest the lime, then cut it into quarters. Roughly chop the cilantro.
2. Once the water is boiling, add the lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, heat a large dry pan over medium-high heat. Add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Transfer to a plate and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites, bell pepper and half the garlic powder (use all the garlic powder for 4 servings). Season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer the vegetables to a plate.
5. Add another drizzle of oil to the pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook without stirring until browned on the bottom, 3-4 minutes. Break the pork into pieces and continue cooking until cooked through, 2-4 minutes more. Stir in the cooked vegetables, bok choy and napa cabbage, sweet soy glaze, sweet Thai chili sauce, butter and Korean chili flakes to taste. Cook, stirring, until the vegetables are well coated and the cabbage softens, 1-2 minutes. Remove from heat.
6. Add the drained noodles, a squeeze of lime juice and a pinch of lime zest. Toss to coat everything evenly. Season with salt if needed. Divide the noodle stir-fry among shallow bowls. Top with the toasted peanuts, scallion greens and chopped cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. You can also use sliced chicken breast or tofu for a vegetarian option.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar and a pinch of garlic powder as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to refresh the noodles.