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Pork Chow Mein
Cantonese crispy chow mein: pan-fried egg noodles topped with a saucy stir-fry of pork, shiitake, bean sprouts and chives. The noodles must be dry to crisp up, and the pork can be swapped for chicken, beef, shrimp or mushrooms. Recipe by Auntie Emily's Kitchen (auntieemily.com/pork-chow-mein). Calories from the source; other nutrition is an estimate.
0 of 30 steps done — tap a step to check it off as you cook
1
Cook 300 gEgg Noodles according to the packet.
2
Drain in a colander and let dry until dry to the touch. A hair dryer and paper towels speed this up.
3
Shred 200 gPork.
4
Mix the pork with 1 tspSoy Sauce, 1/2 tspSugar and 1 tspCornstarch. Set aside.
5
Remove the tops and tails of 100 gBean Sprouts.
6
Slice 4Shiitake Mushrooms into strips.
7
Mix the mushrooms with 1/2 tspSoy Sauce, 1/4 tspSugar and 1/2 tspCornstarch. Set aside.
8
Cut 50 gChinese Chives and 2Green Onions stalks into 5 cm pieces. Keep the green onion whites and greens separate.
9
Finely slice 1Fresh Chili.
10
For the sauce, combine 2 tbspSoy Sauce (light), 1 tspDark Soy Sauce, 1 tbspOyster Sauce and 1 tspSugar.
11
Heat a wok over high heat and add 3 tbspCanola Oil. A non-stick pan on medium-high also works.
12
Add the noodles and toss for 30 seconds to drive off any moisture.
13
Spread the noodles in an even layer and turn the heat to medium-high.
14
Fry for 1–2 minutes, tilting the wok, until the underside is golden. Add a little more oil if they start to burn.
15
Flip the noodles. Drizzle 1 tbspCanola Oil around the edge of the wok.
16
Fry for another 2 minutes. If not yet crispy, turn the heat to high and give each side another minute.
17
Transfer the noodles to a serving plate.
18
Wipe out the wok, heat over high heat and add 2 tbspCanola Oil.
19
Spread the pork in a single layer and cook for 30 seconds.
20
Flip and cook for 30 seconds, then stir-fry for 30 seconds more. Remove from the wok.
21
Stir-fry the mushrooms for 30 seconds and push them to the side.
22
Add the bean sprouts and chili and stir-fry everything for 30 seconds.
23
Return the pork to the wok.
24
Add the sauce and stir-fry for 10 seconds.
25
Add 2 tbspShaoxing Wine and mix well.
26
Add 250 mlWater (or broth). Turn the heat to medium-high, cover and bring to a boil.
27
Meanwhile, mix 1 tbspCornstarch with 2 tbspWater to make a slurry.
28
Stir the slurry into the boiling sauce until it thickens. Make more if needed.
29
Add the chives and green onions, mix, and turn off the heat.
30
Pour over the crispy noodles and serve.