Comments on: Cantonese Fried Noodles (Pork Chow Mein)

By: Mark Shroeder

Mark Shroeder — Wed, 07 Mar 2012 11:12:17 +0000

Italian Food

By: Chinese Cuisine at Pamm’s – February 2012 « Dinnerchicks

Chinese Cuisine at Pamm’s – February 2012 « Dinnerchicks — Thu, 23 Feb 2012 02:32:25 +0000

[...] Cantonese Fried Noodles and Pork Chow Mein – Pamm [...]

By: Rasa Malaysia

Rasa Malaysia — Tue, 21 Feb 2012 02:37:09 +0000

You can opt out or use sherry.

By: Jen

Jen — Mon, 20 Feb 2012 16:48:19 +0000

Sorry if this is a dumb question! Would I be able to substitute rice wine for the wine? Is that the same thing?

By: Brian

Brian — Sun, 18 Dec 2011 02:58:19 +0000

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.

By: bungon

bungon — Sun, 23 Oct 2011 04:08:28 +0000

hmmm!!! I interesting to do this recipe ,it looks yumm thank you very much..

By: Rasa Malaysia

Rasa Malaysia — Thu, 18 Nov 2010 17:47:46 +0000

Probably two, it’s done by a guest writer, so I am not sure.

By: kimberly

kimberly — Thu, 18 Nov 2010 07:05:13 +0000

hello bee, may i know how many portions does this recipe serves?

thanks!

By: Harvey

Harvey — Sun, 10 Oct 2010 14:38:25 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Wed, 28 Apr 2010 16:28:11 +0000

Kee – that’s great that you love this recipe. :)