Pork chow mein is a delicious light version of stir fried thin egg noodles.
Pork Chow Mein
Course: Lunch, DinnerCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
306
kcalTotal time
40
minutesYou can substitute other types of noodles with this recipe, but I prefer the thin egg noodles because of how light and healthy it makes this dish.
Ingredients
6 dried thin egg noodle bundles
1 pork tenderloin
1 tablespoon cornstarch
3 tablespoons oyster sauce
3 tablespoons soy sauce
3 tablespoons shaoxing rice wine
2 scallions
1 small cabbage
2 carrots
1 thumb size of ginger
1/2 teaspoon white pepper
1/4 cup chicken stock
4 garlic cloves
2 tablespoon sesame oil
Directions
- Bring a pot of water to a boil. Put in dried noodles and cook until al dente according to package instructions. Drain and rinse with cold water and set aside.
- Cut pork tenderloin into small strips and place in bowl. Mix in cornstarch, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoons shaoxing rice wine to marinate. Set aside.
- Peel and julienne carrots and cabbage. Chop scallions, slice ginger, and mince garlic. Set aside.
- In a bowl, mix chicken stock, remaining soy sauce (2 tablespoons), oyster sauce (2 tablespoons), rice wine (2 tablespoons), and white pepper. Set aside.
- Heat wok to medium-high heat. Add sesame oil, garlic and ginger. Stir fry for a minute. Add pork and stirfry until pork is cooked through. Remove from wok.
- Add 2 tablespoons water and add carrots and cabbage. Stir fry until vibrant green. Add back pork and mix until well blended. Add noodles and sauce in bowl and toss. Add scallions and toss until well mixed and then serve.
Notes
- Pork can also be substituted with chicken or beef.
