Lo mein is made with wheat noodles, so you can get a great result with any long, thin noodle you have on hand: spaghetti, linguine or even a package of dry ramen. Cooking the noodles in the slow cooker allows them to soak up more of the dressing, resulting in a deeply flavorful noodle. I use chicken, instead of pork or beef, for a lighter flavor that lets the sauce be the star.
Pro tip: This recipe also works with pork shoulder or beef chuck. If you choose beef, thinly slice instead of shredding in step 3.