PORK CHOW MEIN
Pork Chow Mein is a traditional Cantonese noodle dish from Chinatown. Crispy egg noodles, pork, veggies, and chow mein sauce are all included in this dish.
In this Cantonese meal, pork and egg noodles are served with a chow mein sauce. Crispy egg noodles with a dipping sauce, resembling the old-fashioned chow mein noodles served in Chinatown.
Restaurants deep fried their crispy egg noodles. Making golden brown crispy noodles from fresh egg noodles has never been easier.
You may prepare the noodles at home by frying them in a wok or skillet in a medium-low heat. It’s good for you because it uses less oil. Once the pork and veggies have been browned, it is time to prepare the sauce. The dish is finished when the crispy noodles are topped with the pork and sauce.
Food markets specializing in Chinese and Asian goods can be found in ethnic food sections or the international section of most supermarkets.
Originally from Hong Kong, this dish is a must-try. It’s a classic Cantonese noodle dish that’s been around for decades. Yuk See Chow Mein translates as “fried noodles with shredded pork” in Cantonese. Chow mein is stir-fried, while lo mein is boiled in water. Wheat egg noodles are the same.
You can buy dried egg noodles in clear plastic wrapping if fresh egg noodles are unavailable.
To make this pork chow mein, simply follow the package directions for making the noodles. Each serving of this recipe has 56 grams of carbohydrates.
There are just 376 calories in one serving of this meal.
- 300 g of fresh noodles or chow mein
- 100g of lean pork
- 100 g of yellow chives
- 50 g of bean sprouts
- 4 dried shiitake mushrooms
- ½ tablespoon of julienned ginger
- ½ teaspoon of corn starch
- ¼ teaspoon of ground white pepper
- 1 teaspoon of wine
- 1 teaspoon of soy sauce
CHOW MEIN SAUCE:
- 1 tablespoon of oyster sauce
- ¾ cup of water
- 1 ½ teaspoons of corn starch
- 1 teaspoon of soy sauce
- 1 teaspoon of sugar
- Egg noodles can be briefly blanched in boiling water or pre-boiled according to the packaging instructions, depending on how long you want to cook them. Do not overcook your food. Rinse the noodles under running cold water for ten seconds immediately.
- Using a colander, drain and loosen the noodles. Air-dry the noodles for an hour before using. Using this method will ensure that the noodles are crispy when they’re done being cooked.
- Mushrooms should be softened in hot water before use. Cut the mushrooms into thin slices and squeeze out the water. Pork should be marinated with all of the ingredients in the Pork Marinade before being cooked. To make the Chow Mein Sauce, combine all of the ingredients in a large bowl. Set them both aside.
- To a wok or skillet, heat 2 inches of oil over high heat. Lay the noodles flat in the wok or skillet once the oil is hot and cooked. After lowering the heat to medium, wait for the bottoms of the noodles to brown before stirring.
- Deep-fry the opposite side of the noodles in a pan until they are golden brown and crispy. If you prefer both sides to be crispy, repeat the same procedure.
- Drain the noodles on paper towels after they have been removed from the oil. Paper towels should be removed.
- Add the pork, ginger, and dried mushrooms to a wok or skillet with 1 tablespoon of oil over medium heat. Pork should be cooked through in about 2 minutes, so keep stirring. Be sure to give the bean sprouts and chives a few good stirs before you add the Chow Mein Sauce.
- Toss the sauce on the noodles as soon as it thickens.
- Serve at once.
A well-heated pan and oil are essential for preventing noodles from adhering to it. While topping the noodles with meat and sauce is preferable for display, I prefer to combine them altogether before eating.