New Recipes

Cantonese Fried Noodles (Pork Chow Mein)


Cantonese Fried Noodles Recipe (肉絲炒麵)

300g soft egg noodles
100g lean pork, shredded
4 pcs dried black mushroom
50g bean sprouts
100g yellow chives
1/2 table spoon julienned ginger

Marinade for Dried Mushrooms:

1/4 tsp salt

Marinade for Bean Sprouts and Yellow Chives:

1/4 tsp salt

Marinades for Lean Pork:

1/2 tsp soy sauce
1/4 tsp ground white pepper
1/4 tsp wine
1/4 tsp corn starch
1/4 tsp oil


1 tbsp oyster sauce
1/2 tsp sugar
1 tsp soy sauce
1 1/2 tsp corn starch
3/4 cup water from soaking the dried mushrooms


Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.

Rinse dried mushrooms thoroughly; soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.

Rinse bean sprouts and yellow chives. Cut chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.

Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy.

Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another table spoon of oil, continue to fry them till they turned crispy on the second side.

Dish up noodles and lay them on a plate.

Heat another table spoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or, just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.

Ladle all the cooked ingredients with the sauce on top of the crispy noodles. Serve hot with black vinegar as the dipping sauce. Enjoy.

Cook’s Notes:

To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated.

For presentation, it is better to top the noodles with meat and sauce, but I would suggest combining them all before sending to mouth.

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47 COMMENTS... read them below or add one

  1. Kate

    Oooh, I love this pork chow mein fried noodles. I always order this type of crispy noodles at Chinese restaurant, sometimes with seafood. YUMMY.

  2. Oana

    I subscribe to your blog through Google Reader. You have some weird settings set up for your feed – I get at least 4 feeds for every 1 post of yours, and none of them link to your actual content, just the photos.

  3. David

    I love noodles of all types,this dish takes me down memory lane,the other half of my family(the Chinese side)used to make this all the time.Thank you for sharing,absolute deliciousness

    • Syl

      “the other half” of your family is Chinese? What is the half that isn’t? Is that the side you claim the most?

  4. Brian Asis

    This is one classic dish that I always like with a bit more oyster sauce, fried chili sauce on the top and dimsum on the side :)

  5. Ria

    Hi Bee we just love your website and most of the recipes, but i never see a link to print just the recipe you always have to print all the pages or am i missing something?

  6. Tuty @Scentofspice

    I used to buy the deep fried noodles topped with seafood mix with veggies too at a night market nearby my aunt’s house. Oh, they were so delicious.
    I wonder if you’ve tried the packaged noodles that have been deep fried. I am still hesitant to buy it.

  7. Hi, I am happily reading your words, thank you every one! Honestly, I didn’t take a good picture when I first prepared this post, but the taste had not disappointed me once.
    Bee, thank you for sharing the joy with me!

  8. I’ve so much leftover egg noodles from the Chinese New Year’s steamboat ingredients, and having trouble figuring how to cook the noodles. I’m going to try this recipe this weekend. Thanks for the recipe!

  9. Bee, i meant to say it before but i LOVE the new website. You’re a real pro! (but you knew that already :)
    Thanks for introducing this great blog. I love HK so i’ll be checking it out often. The fried noodles look delicious!

  10. Chris

    I made this last night and was pleasantly suprised! really great recipe, very tasty! I was unsure how good the recipe would work out, mostly because the ingrediants are nothing that i didn’t already have. It was a case of ‘it can’t be so simple?!’ but it was!

    Great tasting Pork Chow Mein. I did use spring onion/scallion instead of yellow chives and ‘portabello’ mushrooms not the dried stuff. It worked fine despite these changes.

    One thing i would like to know, the chow mein noodles i buy from the Chinese store near me are dried. If i want to fry them for this recipe should i still cook them untill aldente, dry for an hour, then fry – the same method as with fresh egg noodle? Thanks, my favourite food site, keep it going!

  11. dio

    Aha, actually a traditional Shanghainese dish is also like this except that the topping is made from seafood. It’s called 两面黄。I can imagine how delicious this fried noodle is!

  12. keekerngcheng

    Dear Ms Lim Bee Yinn

    I cooked this for dinner tonight but I used the ready fried mee sua and also added fried omelette cut into strips for garnishing. My hubby and daughter enjoyed it. The chives we get here are the greener version and yes the noodles turned out great! Thanks to you, it was really like the maggi advertisement goes ‘fast to cook and good to eat’



  13. Harvey

    For those like me who like beef instead of pork, using the same sauce recipe add beef stock, eye it till it’s not soupy and still thin gravy consistency. Use flank cut small pieces and marinate in baking soda to tenderize it or pound it.

  14. Brian

    This was excellent! I couldn’t find yellow chives at the Oriental market so I just used regular Chinese chives. Super delicious! Look forward to trying out your other recipes.

  15. Angelmingo

    This was a huge surprise. I have been making Chinese/Asian/Oriental food for years and have never fried the noodles (dietary/diet reasons) but decided to heck with it. It was so good. The sauce, I used thin strips of pork loin, and followed very closely the rest of the ingredients. With the addition of some garlic on the pork, I was amazed at how much subtle flavor was achieved with so little ingredients. Took a bowl of this to my Korean neighbors to try and they loved it. They will probably cover it in kimchi or hot sauce when they eat it, but different tastes. Thank you so much for this recipe and I will be adapting it to other yummy chow meins. The presentation was great as well. Happy me!

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