Pork Chow Mein 肉絲炒麵

🧂 Ingredients

• 200 g Pork

  , shredded
• 100 g Bean sprouts

  , with tops and bottom removed
• 300 g Egg noodles
• 4 Shiitake mushrooms

  , sliced
• 50 g Chinese chives

  , cut to 5 cm pieces
• 2 stalks Green onions

  , cut to 5 cm pieces
• 1 Chili

  , finely sliced
• 1 tsp Sugar
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Oyster sauce
• 2 tbsp Shaoxing wine
• 250 ml Broth

  or water
• 6 tbsp Oil
• 1 tbsp Cornstarch

  for slurry
• 2 tbsp Water

  for slurry
• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1 tsp Corn starch
• ½ tsp Light soy sauce
• ¼ tsp Sugar
• ½ tsp Corn starch

Instructions

• 1 Process noodles as per packaging and let it dry in colander. It must be dry to
  the touch when you start to fry it. If you’re in a hurry, consider using a hair
  dryer and paper towels to dry the noodles
• 2 Slice pork into shreds, marinate with 1 tsp light soy sauce, 1 tsp sugar and 1
  tsp cornstarch. Mix well and set aside
• 3 Remove the tops and bottoms of the beansprouts and set aside
• 4 Slice shitake mushrooms into shreds, marinate with ½ tsp light soy sauce, ¼ tsp
  sugar and ½ tsp cornstarch. Mix well and set aside
• 5 Cut green onions and Chinese chives into 5 cm pieces. Separate the green parts
  and the white parts of the green onions and set aside
• 6 Combine 2 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce and 1 tsp sugar
  and set aside
• 7 When noodles are dry, heat wok to high heat and add 3 tbsp of oil You can also
  use a non-stick pan using medium-high heat
• 8 Add noodles to wok. Move them around for a 30 seconds to evaporate any water
  still in the noodles then spread them out in an even layer in the wok.
• 9 Turn the heat down to medium-high and let the noodles sit for 1-2 minutes or
  until the underside turns golden. Tilt the wok around to get even cooking
  Depending on the oil absorption of the noodles, you may need to add more oil if
  your noodles are starting to burn
• 10 Once the underside is golden, flip the noodles over
• 11 Add 1 tbsp oil around the wok and let it slide down to the bottom
• 12 Let the noodles fry for another 2 minutes
• 13 If the noodles are not crispy yet, turn the heat up to high and let it cook for
  another minute on each side. For some types of noodles, if you cook it for too
  long, it may become hard and chewy. If that happens, you’ll need to add some
  water to make it soft again
• 14 Once the noodles are crispy, put them onto a serving plate and set aside
• 15 Clean off any residual noodles in the wok, turn heat to high and add 2 tbsp oil
• 16 Add the pork to the wok, spread into a single layer and let it cook for 30
  seconds
• 17 Flip the pork over and cook for another 30 seconds
• 18 Stir-fry the pork for another 30 seconds and remove it from the wok
• 19 Add the shitake mushrooms to the wok, stir-fry for 30 seconds and move it to the
  side of the wok
• 20 Add beansprouts and chilis, stir-fry with shitake mushrooms for 30 seconds
• 21 Add pork back into the wok
• 22 Add combined sauce to the wok and stir-fry for 10 seconds, add 2 tbsp Shaoxing
  wine and mix well
• 23 Add 1 cup of water or broth and turn heat down to medium-high, cover with lid
  and let the mixture come to a boil
• 24 Combine 1 tbsp cornstarch with 2 tbsp water, mix well and add to the wok when
  the contents begin to boil
• 25 Mix until the sauce thickens Make more slurry if the sauce is not thick enough
• 26 Add Chinese chives and the rest of the green onions to the wok, mix well and
  turn off heat
• 27 Pour the contents onto the noodles
• 28 Serve

Nutrition Info