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Char Siu Chow Mein (叉烧炒面)
4.9 from 18 votes

Char Siu Chow Mein (叉烧炒面)

Not sure what to do with that delicious leftover char siu? Here’s a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles — divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It tastes even better than takeout!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Calories: 521 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1/2 lbs (225 g) Hong Kong style pan fried noodles (or chow mein noodles) (*footnote 1)
  • 3 tablespoons peanut oil (or vegetable oil)
  • 2 cups (130 g) baby bok choy , cut into bite-sized pieces (*footnote 2)
  • 1 1/2 cup (160 g) char siu pork , chopped
  • 4 green onions , sliced
  • 4 garlic , minced
Sauce
  • 1/3 cup chicken stock
  • 1/4 cup oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon dark soy sauce (or soy sauce) (*footnote 3)
  • 2 teaspoons sugar
  • 1/4 teaspoon white pepper powder

Instructions

    Cup of Yum
  1. If you’re using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
  2. Combine all the ingredients for the sauce in a small bowl. Mix well.
  3. Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
  4. Add the noodles. If you’re using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you’re using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it’s evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you’re using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
  5. Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
  6. Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
  7. Serve hot as a main dish.

Notes

  • Hong Kong style pan fried noodles are packaged semi-fresh noodles that are already cooked (steamed) and then lightly dried. If you’re using this type of noodle, you can either quickly rinse them in a pot of boiling water for a few seconds or cook them in a frying pan directly with some water. Compared to regular dried noodles, this type is very fast to cook and it yields a crispier result. You can use regular dried noodles in this recipe as well.
  • See the blog post above on how to prepare bok choy for stir frying.
  • The dark soy sauce adds brown color to the noodles and the way it caramelizes makes the dish look very appetizing. If you do not have dark soy sauce, use regular soy sauce instead.

Nutrition Information

Serving 2g Calories 521kcal (26%) Carbohydrates 44.6g (15%) Protein 29g (58%) Fat 25.8g (40%) Saturated Fat 5g (25%) Cholesterol 94mg (31%) Sodium 802mg (33%) Potassium 659mg (14%) Fiber 2.9g (12%) Sugar 10.1g (20%) Calcium 115mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 521

% Daily Value*

Serving 2g
Calories 521kcal 26%
Carbohydrates 44.6g 15%
Protein 29g 58%
Fat 25.8g 40%
Saturated Fat 5g 25%
Cholesterol 94mg 31%
Sodium 802mg 33%
Potassium 659mg 14%
Fiber 2.9g 12%
Sugar 10.1g 20%
Calcium 115mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.