Toss pork strips and spaghetti in the crock with soy sauce, and get a lo mein so delicious it’s better than the mall food court.

Servings: 4
Ingredients
1 1/2 pounds boneless pork (pork shoulder or pork loin), cut into 1-inch cubes
1/2 cup low-sodium soy sauce
1/3 cup hoisin sauce
3 cups frozen stir-fry vegetables (such as a mix of broccoli, carrots, peppers, and snap peas)
8 ounces dry spaghetti, broken in halfAdd the cubed pork to the bottom of a 4- to 6-quart slow cooker.
In a small bowl, whisk together the soy sauce and hoisin sauce until smooth. Pour the mixture over the pork and stir to coat the meat evenly.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork is very tender and can be easily pulled apart with a fork.
About 45 minutes before serving, stir the frozen stir-fry vegetables into the slow cooker, making sure they’re mostly submerged in the sauce. Cover and continue cooking on HIGH for 30–40 minutes, until the vegetables are heated through but not mushy.
While the vegetables are cooking, bring a large pot of salted water to a boil on the stove. Add the spaghetti and cook according to package directions until just al dente. Drain well.
Use two forks to lightly shred or break up the pork into bite-sized pieces right in the slow cooker, stirring to mix it with the vegetables and sauce.
Add the drained spaghetti to the slow cooker and toss gently with tongs until the noodles are well coated in the sauce and mixed evenly with the pork and vegetables. If it seems a little dry, you can splash in a tablespoon or two of water to loosen the sauce.
Let the lo mein sit on WARM for 5–10 minutes to allow the flavors to meld and the noodles to soak up some of the sauce. Taste and adjust seasoning if needed (a little extra soy sauce if you like it saltier). Serve hot.
Variations & Tips
To keep this truly 5-ingredient, everything is pretty streamlined, but there’s still room to play. If you prefer chicken, you can swap the pork for boneless, skinless chicken thighs and keep the cooking time about the same; just shred the chicken at the end. For a leaner option, pork loin works well, but shoulder will be more tender and saucy. If you don’t have hoisin sauce, you can improvise with a mix of barbecue sauce and a little extra soy sauce for a similar sweet-savory vibe (not traditional, but it works in a pinch). You can also change up the veggies based on what’s in your freezer—frozen peas, corn, or edamame can be tossed in with the stir-fry mix. If you’re cooking ahead, you can prep the pork and sauce the night before, store it in the slow cooker insert in the fridge, then just pop it in the base and hit start in the morning. Leftovers reheat well with a splash of water or soy sauce in a skillet, and they make a great grab-and-go lunch the next day. If you want to dress it up a bit without adding to the official ingredient count, top each bowl with sliced green onions, sesame seeds, or a drizzle of sriracha right before serving.