CrockPot LoMein with shredded pork, broccoli, carrots, snow peas, celery, and noodles tossed in a savory, garlicky soy sauce.

I’ll be honest with you—I didn’t set out to create some life-changing dish when I first made CrockPot LoMein. I just wanted dinner that wasn’t pizza… again. We’d already had takeout twice that week (don’t judge, it was that kind of week), and my wallet was begging me to stop.

this recipe

So I rummaged through the fridge, pulled out a pork shoulder that had been sitting in there like, “cook me already,” and figured my slow cooker could babysit it while I went about my day. I tossed in some sauce ingredients without measuring too carefully—soy sauce, garlic, a little chili paste because I was in a mood—and hoped for the best. Hours later, the smell coming from the kitchen was ridiculous. You know that moment where the smell alone has you hovering with a fork, “taste testing” like it’s your job? That was me.

That night, we sat down to bowls of tender pork, saucy noodles, and veggies that still had a bit of crunch. My husband didn’t say a word for five minutes, just slurped. My kid gave me a thumbs-up mid-noodle. And honestly? That beat any fortune cookie message I’ve ever gotten.

Why You’ll Love This CrockPot LoMein Recipe?

Here’s the thing about CrockPot LoMein—it gives you all the joy of takeout, without the wait, the tip, or the inevitable missing sauce packet. The slow cooker does the heavy lifting, turning pork shoulder into something so tender it practically shreds itself. The veggies stay colorful and crisp, the noodles soak up all that garlicky-sweet-savory sauce, and you? You just get to enjoy it.

Plus, it makes a big batch, which means leftovers. And we all know LoMein the next day is its own kind of magic. Cold, straight from the fridge? Don’t tell me you’ve never done it.

Ingredient Notes:

Let’s talk about what makes this bowl of CrockPot LoMein actually taste like takeout comfort food:

• Pork shoulder roast – The kind of cut that gets better the longer it cooks. Shreds beautifully.

• Broccoli – Bright, green, and a little crunchy. It makes me feel slightly better about the pile of noodles.

• Celery – Adds that fresh, crisp bite we’d miss if it wasn’t there.

• Carrots – Sweetness, color, and they look pretty—always a win.

• Snow peas – Fresh, quick-cooking, and the crunch is unbeatable.

• Water chestnuts – That snap-crunch texture you expect in stir fry.

• Angel hair pasta – Okay, it’s not real LoMein noodles, but it does the job, and sometimes that’s enough.

• Soy sauce – Salty, savory, the backbone of the sauce.

• Oyster sauce – Adds that umami depth that makes it taste like takeout.

• Brown sugar – A touch of sweet to balance the salty and spicy.

• Ginger paste – A shortcut I refuse to feel guilty about.

• Chili paste – A little heat because life’s too short for bland noodles.

• Garlic + sesame oil – The dream team. Enough said.

How To Make CrockPot LoMein?

Step 1: Build your flavor base.
In the CrockPot, whisk together the soy sauce, oyster sauce, brown sugar, ginger paste, chili paste, garlic, and sesame oil. Add the pork shoulder and coat it in that sauce.

Step 2: Let the slow cooker do its thing.
Cook on low for 7–8 hours (or high for 3–4 if you’re impatient). When it’s done, take the pork out and shred it with two forks—it should fall apart with barely any effort.

Step 3: Add the veggies.
Toss the broccoli, celery, carrots, snow peas, and water chestnuts into the CrockPot. Stir in the shredded pork so everything gets cozy in the sauce.

Step 4: Cook the noodles.
Meanwhile, boil the spaghetti until it’s al dente. Drain it and resist eating it straight from the pot (I see you).

Step 5: Bring it all together.
Stir the noodles into the CrockPot until everything is coated and saucy. Grab the biggest bowl you’ve got, pile it high, and dig in.

Storage Options:

The beauty of CrockPot LoMein is that it makes enough to feed an army… or your future self. Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or a skillet with a splash of soy sauce to bring the noodles back to life. It freezes decently for up to 2 months, though the veggies get a little softer. Still tasty, though. Think cozy rather than crunchy.

Variations and Substitutions:

This recipe isn’t precious—play with it:

• Swap the pork for chicken thighs, beef strips, or tofu.

• Don’t like snow peas? Use bell peppers, baby corn, or mushrooms.

• Love spice? Double the chili paste or drizzle sriracha on top.

• Want to go lighter? Try zucchini noodles or spaghetti squash instead of pasta.

What to Serve with CrockPot LoMein?

Honestly, it’s a meal on its own. But if you’re making it a feast:

• Egg rolls or spring rolls on the side = perfection.

• Steamed dumplings if you’re going all out.

• Crispy wontons if you need crunch.

• A quick cucumber salad to freshen it all up.

Frequently Asked Questions:

Can I use real LoMein noodles instead of spaghetti?
Yes! If you can find them, do it. Spaghetti is just the “weeknight hack” version.

Do the veggies need to be pre-cooked?
Nope. Toss them in raw—the CrockPot softens them while keeping a little crunch.

Can I make it vegetarian?
Totally. Use tofu or tempeh instead of pork, and check your sauce ingredients to make sure they’re veggie-friendly.

And that’s CrockPot LoMein—takeout comfort without the delivery fee, leftovers that taste even better the next day, and a recipe that honestly doesn’t ask too much from you. So what do you think—are you going to stick with angel hair like me, or are you the type to hunt down real LoMein noodles at the store?

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CrockPot LoMein

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

A savory CrockPot LoMein featuring tender shredded pork, crisp vegetables, and noodles tossed in a flavorful soy-based sauce with garlic, ginger, and sesame oil.

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12 Servings

Ingredients

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For the Main Dish:

• 2 cups shredded pork shoulder roast
• 3 cups broccoli florets steamed
• 2 celery stalks diced
• 1 ½ cups carrots shredded
• 1 cup snow peas
• 1 can sliced water chestnuts
• 16 ounces angel hair spaghetti

For the Sauce:

• ⅓ cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ginger paste
• 1 tablespoon chili paste
• 3 tablespoons brown sugar
• 3 cloves garlic minced
• 1 ¼ teaspoons sesame oil

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Instructions

 

Prepare the sauce and pork

1. In a CrockPot, combine the soy sauce, oyster sauce, ginger paste, chili paste, brown sugar, garlic, and sesame oil. Place the pork shoulder into the sauce, ensuring it is evenly coated.

Cook the pork

1. Cover and cook on low heat for 7 to 8 hours, or on high heat for 3 to 4 hours. Once cooked, remove the pork and shred it using two forks.

Add the vegetables

1. Return the shredded pork to the CrockPot and add the broccoli, celery, carrots, snow peas, and water chestnuts. Stir gently to combine with the sauce.

Finish the cooking

1. Cook on high for 15 to 30 minutes, until the vegetables are tender yet slightly crisp. Meanwhile, prepare the spaghetti according to package directions until al dente. Drain thoroughly.

Combine and serve

1. Stir the cooked spaghetti into the CrockPot with the pork and vegetables until evenly coated in the sauce. Serve hot.

Notes

To make this dish gluten-free, substitute the soy sauce with a certified gluten-free alternative such as tamari. Replace the angel hair spaghetti with gluten-free rice noodles or a certified gluten-free pasta of your choice. Confirm that the oyster sauce and chili paste are labeled gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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