Pork Chow Mein

4.50 from 12 votes

Need a quick and tasty meal? This easy pork chow mein recipe takes just 20 minutes, and it’s packed with crispy noodles, tender pork, and a savory sauce.

Prep Time10

Cook Time10

Total Time20

Course: Noodles, Pork

Cuisine: Chinese Recipes

Keyword: Pork Chow Mein

Servings: people

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 ginger julienned 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 Shaoxing wine
1/2 teaspoon cornstarch

Chow Mein Sauce:

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

Instructions

Briefly blanch the egg noodles with hot water or par-boil them according to the package instructions. Do not overcook. Rinse the noodles immediately under running cold water for 10 seconds. Drain and loosen the noodles in a colander. Set aside and let the noodles air dry for 1 hour. This will ensure that the noodles are crispy after frying.
Soak the dried shiitake mushrooms in hot water until softened. Squeeze out the water from the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients for the Chow Mein Sauce together. Set both aside.
Heat a wok or skillet over high heat and add 2 inches (5 cm) of oil. When the oil is hot, lay the noodles flat in the wok or skillet. Reduce the heat to medium and do not move the noodles until they turn golden brown on the bottom. Turn and flip the noodles over, shallow frying the other side until golden brown and crispy. Repeat the process until both sides are crispy. Remove the noodles from the oil and drain them on a plate lined with paper towels. Discard 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, stirring a few times before adding the chow mein sauce.
As soon as the sauce thickens, turn off the heat and transfer it to the top of the crispy noodles. Serve immediately.

Notes

Recipe from Taste Hong Kong, tastehongkong.com

When I blanch my noodles, I make sure to keep them nice and firm. Overcooking them just makes it harder to get that crispy texture. After draining, I let them air dry for about an hour. This step is key to getting that perfect crunch when frying them up!
Hot oil is key if you want those crispy noodles. I always make sure the oil is nice and hot before adding the noodles, and then I try not to stir until they’re golden brown. This helps them crisp up perfectly without falling apart.
When I’m making a big batch, I always fry the noodles in smaller batches. This way, they don’t overcrowd and get crispy all over.
I can’t stress enough—don’t skip the cornstarch! It’s the secret to getting that perfect sauce thickness and that beautiful glossy finish. It’s a small step, but it makes all the difference in the dish!

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