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Savory pork lo mein tossed with tender noodles and crisp vegetables makes a quick family dinner that beats takeout. Packed with protein and ready in under 30 minutes.
Slice the pork tenderloin thinly against the grain and toss with 1 tablespoon soy sauce; set aside while preparing vegetables.
Bring a large pot of water to a boil and cook the lo mein noodles until just tender. Drain and rinse quickly under cold water to stop cooking; set aside.
Julienne the carrot and bell pepper, trim the snow peas, and chop the green onions. Mince the garlic cloves.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the marinated pork in a single layer until just browned but juicy, 2–3 minutes; remove to a plate.
Add the remaining vegetable oil to the pan. Sauté the garlic until fragrant (about 30 seconds), then add carrots, bell pepper, and snow peas. Stir-fry on high heat for 2–3 minutes until crisp-tender.
Return pork and noodles to the skillet. Add remaining soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Toss everything together, stirring and lifting with tongs over high heat to coat noodles evenly. Cook for 2 minutes until everything is hot and glossy.
Add green onions, toss, and serve immediately while hot.
