Pork Chow Mein

Name: Pork Chow Mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people
Ingredients: 1 teaspoon soy sauce; 1/4 teaspoon ground white pepper; 1 teaspoon Shaoxing wine; 1/2 teaspoon cornstarch; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1 teaspoon soy sauce; 1 1/2 teaspoons cornstarch; 3/4 cup water

User Reviews

4.5

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 people
Calories
376 kcal
Course
Main Course
Cuisine
Chinese

Pork Chow Mein

Kelsey Carr

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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.

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Ingredients

Servings

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

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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!

Nutrition Information

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Serving 4people Calories 376kcal (19%) Carbohydrates 56g (19%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 80mg (27%) Sodium 326mg (14%) Fiber 3g (12%) Sugar 4g (8%)