Pork Chow Mein

4.50 from 12 votes

Pork Chow Mein is an authentic Chinatown-style Cantonese noodle recipe. The ingredients are fried crispy egg noodles, pork, vegetables and chow mein sauce.

Prep Time10

Cook Time10

Total Time20

Course: Chinese Recipes

Cuisine: Noodles

Keyword: Pork Chow Mein

Servings: people

Calories: 376kcal

Author: Bee Yinn Low

Ingredients

10 oz (280g) fresh egg noodles or chow mein noodles
4 pieces dried shiitake mushroom stems removed
4 oz (125g) lean pork, cut into thin strips
oil for frying
1/2 tablespoon julienned ginger or ginger strips
2 oz (60g) bean sprouts
4 oz (125g) yellow chives, cut into 2-inch strips

Pork Marinade:

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

Chow Mein Sauce:

1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon soy sauce
1 1/2 teaspoons corn starch
3/4 cup water

Instructions

Briefly blanch the egg noodles with hot water or par-boil the noodles according to the packet instructions. DO NOT OVERCOOK. Rinse the noodles immediately under running cold running water for 10 seconds.
Drain and loosen the noodles in a colander, Set aside, and air dry the noodles for 1 hour. This will ensure that the noodles are crispy after frying.
Soak the dried shiitake mushrooms in hot water until softened. Squeeze the water in the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients of the Chow Mein Sauce together. Set both aside.
Heat a wok or skillet over high heat, add 2 inches (5cm) of oil. When the oil is hot and heated, lay the noodles flat in the wok or skillet. Turn to medium heat, do not move the noodles till they turned golden brown on the bottom.
Turn and flip the noodles over and shallow fry the other side until golden brown and crispy. Repeat the same process until both sides are crispy. Remove the noodles from the oil and drain on a plate lined with paper towels. Remove the paper towels.
Keep 1 tablespoon of oil in the wok or skillet over medium heat, add the ginger, dried mushrooms and pork. Stir continuously for about 2 minutes, or until the pork is cooked through. Add the bean sprouts and yellow chives, stir a few times before adding the Chow Mein Sauce.
As soon as the sauce thickens, turn off the heat and transfer the sauce to the top of the crispy noodles. Serve immediately.

Notes

Recipe from Taste Hong Kong, tastehongkong.com

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.

Nutrition