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Dragon Noodles

Dragon Noodles combine saucy lo mein noodles, succulent ground pork, crunchy cashews, and crisp broccoli! This easy, 20-minute stir-fry is sure to become a family favorite -- it's perfectly spicy with a subtle sweetness.
Course Dinner, Main Course
Cuisine American
Keyword dragon noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -3 servings
Calories 643kcal
Author Chelsea Lords
Cost $8.54



  • 1/4 cup each: lightly packed light brown sugar, regular (not lite) soy sauce
  • 1 tablespoon each: ginger paste, minced garlic (Note 1)
  • 2 tablespoons chili garlic sauce (Note 2)

Pork & Noodles

  • 2 tablespoons toasted sesame oil or vegetable oil, divided
  • 1/2 pound (8 oz.) (85/15) ground pork
  • 1/4 cup cashews, measure then coarsely chop
  • 1 bunch green onions
  • 7 ounces lo mein noodles
  • 1 bag (12 oz.) chopped broccoli florets (Note 3)


  • SAUCE: In a small bowl, whisk together sauce ingredients and set aside. Bring a large pot of water to boil. Thinly slice the green onions and separate the white bottom half of the onions from the green top half.
  • PORK: Drizzle 1 tbsp sesame oil in a large skillet or wok over high heat. Once oil is hot, add in pork. Let the pork sear (brown) a few minutes before crumbling with a wooden spoon to brown all the way through. Once browned, reduce heat to low. (If there is more than 1 tbsp grease, drain off excess.)
    Use a spatula to scrape every bit of sauce on top of the pork. Add in coarsely chopped cashews. Stir constantly, allowing pork and cashews to simmer until sauce is reduced in half, about 3-5 minutes. Add the bottom half of the onions to pork and sauté for 1 minute.
  • NOODLES AND BROCCOLI: Meanwhile, water should be boiling at this point. Do not salt the water. Add lo mein noodles and stir. Boil according to package directions, adding in the coarsely chopped broccoli 2 minutes before draining. Drain in a colander and promptly toss in the remaining 1 tablespoon of sesame or vegetable oil to keep noodles from sticking.
  • COMBINE: Once the sauce has reduced and noodles and broccoli are drained, add the noodles and broccoli to the skillet. Use tongs to gently toss until everything is coated in the sauce and well combined. Top dish with the top half of the thinly sliced green onions and another small drizzle of sesame oil if desired. Enjoy promptly!



Note 1: Quick ginger and garlic: Keep things quick and use refrigerated minced garlic and refrigerated ginger paste.
Note 2: Chili-garlic sauce: Imperative for flavor and spice! This sauce is typically found near soy sauce and Sriracha in the grocery store. This sauce is responsible for the spice in this dish. Start with less if you're not a fan of too much spice and scale up or add extra to individual plates if you love spice.
Note 3: Broccoli: To keep things quick, get chopped broccoli in the produce section of the grocery store. We sometimes find these florets to be too big so you may need to chop them down a little so the pieces aren't too big in the dish. 12 ounces is about 5 cups coarsely chopped broccoli!


Serving: 1serving | Calories: 643kcal | Carbohydrates: 76.2g | Protein: 25.2g | Fat: 27.3g | Cholesterol: 54.5mg | Sodium: 1695.4mg | Fiber: 5.1g | Sugar: 23g