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5.0 from 9 votes

Shredded Pork Pan-fried Noodles

Shredded Pork Pan-fried Noodles is a delicious dish with Hong-Kong-style crispy noodles, and a flavorful pork stir-fry on top. The sauce drips down onto the noodles and makes for a very tasty combination!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 542 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the pork and marinade:
  • 12 ounces boneless pork shoulder or pork butt (partially frozen and cut into thin strips)
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil (or any neutral-flavored oil)
  • 2 teaspoons Shaoxing wine
  • 1 1/2 teaspoons oyster sauce
For the rest of the dish:
  • 12 ounces fresh Hong-Kong-Style noodles for pan-frying (or 7.5 ounces/210g dried noodles, about 5 bundles)
  • 1 cup low-sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 4 tablespoons vegetable oil
  • 2 cloves garlic (chopped)
  • 2/3 cup Chinese celery (or regular celery, julienned)
  • 1 small carrot (julienned, about 1 ounce/30g)
  • 1 tablespoon Shaoxing wine
  • 1 1/2 cups mung bean sprouts
  • 2/3 cup Chinese chives (also known as garlic chives, cut into 2-inch/5cm pieces)

Instructions

    Cup of Yum
  1. In a medium bowl, combine the strips of pork with the water, cornstarch, oil, Shaoxing wine, and oyster sauce. Mix with your hands until the pork absorbs all the marinade. Set aside to marinate for 20-30 minutes.
  2. Bring a large pot of water to a boil. Add the noodles, and cook for 30 seconds to 1 minute for fresh noodles, or 2 minutes for dried. Drain well.
  3. In a liquid measuring cup, combine the chicken stock, cornstarch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well and set aside.
  4. In a non-stick pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the noodles in one even layer, and fry for 8 to 10 minutes over medium heat, until golden brown and crispy. Flip the noodles, add an additional 1 tablespoon oil, and fry the other side for another 8 minutes until golden. Remove the noodles to a large plate or bowl.
  5. Heat a clean, dry wok over high heat until lightly smoking. Add the remaining 1 tablespoon of oil, and spread it around the perimeter of the wok. Add the shredded pork in a single layer, and stir-fry until the pork is opaque. Remove the pork from the wok and set aside.
  6. To the remaining drippings in the wok, add the garlic. Cook for 10 seconds, then add the celery and carrot. Stir-fry for 1 minute, and then add the Shaoxing wine to deglaze. Mix the sauce mixture you made earlier to ensure the cornstarch is incorporated, and pour it into the wok. Bring to a simmer, and allow the sauce to thicken.
  7. When the sauce is thick enough to coat the back of a spoon, add the pork back to the wok, along with the bean sprouts and chives. Cook for 30 seconds, until the bean sprouts are tender but still a little crisp, and the chives are wilted. Serve the mixture on top of the bed of noodles.

Nutrition Information

Calories 542kcal (27%) Carbohydrates 57g (19%) Protein 30g (60%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 92mg (31%) Sodium 780mg (33%) Potassium 549mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 2934IU (59%) Vitamin C 11mg (12%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 542

% Daily Value*

Calories 542kcal 27%
Carbohydrates 57g 19%
Protein 30g 60%
Fat 21g 32%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 780mg 33%
Potassium 549mg 12%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 2934IU 59%
Vitamin C 11mg 12%
Calcium 41mg 4%
Iron 2mg 11%

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