Ready in just 30 minutes, this Chinese pork chow mein recipe will definitely become a favorite! Pan fried chow mein noodles, juicy pork slices and crispy mung bean sprouts will make this authentic Cantonese style dish a weeknight dinner staple you’ll love.
1small carrot(cut into matchsticks i.e. julienned)
2-3scallions(cut lengthwise and into 2 inch sections)
6cupsmung bean sprouts(rinsed and drained)
2tspgarlic (approx. 2 cloves)(minced)
4tsplight soy sauce(divided)
2tspsesame oil(divided)
4Tbsp.grapeseed oil(divided) or other neutral oil
2Tbsp.Shaoxing wine
salt to taste
For Chow Mein Sauce
1tspgrapeseed oilor other neutral oil
1/2tspginger(grated or minced)
1tspgarlic (approx. 1 clove)(minced)
1cupunsalted chicken brothor vegetable broth
2Tbsp.Shaoxing wine
1Tbsp.light soy sauce
2tsp.oyster sauce
1Tbsp.brown sugaror white sugar
2Tbsp.cornstarch(mixed with 4 Tbsp. water to make a slurry)
1tsp.sesame oil
2tspSriracha or chilli flakes(optional)
Instructions
Prepare and Marinate the Pork
Slice the pork tenderloin in half lengthwise and cut into ¼ slices against the grain (see pictures above)
Place the pork slices into a mixing bowl and add soy sauce, baking soda, Shaoxing wine, sugar and salt. Mix thoroughly.
Add the cornstarch. Toss to coat and set aside to marinate.
Blanche and Stir Fry Chow Mein Noodles
Bring 6 cups of water to a boil and blanch the chow mein noodles for 30-40 seconds. Drain and rinse the noodles under cold water. Shake the noodles to get rid of any excess water and blot with paper towels to get them as dry as possible (Note 2)
Heat a wok on medium/high heat and then add 1 Tbsp of oil. Add half the chow mein noodles, 2 tsp soy sauce and 1 tsp of sesame oil. Stir fry the noodles for a few minutes to crisp up and set aside.
Repeat for the other half of the noodles. Place finished noodles on your serving plate. (See Note 3)
Stir Fry the Ingredients
Turn on to medium/high heat. Add 1 Tbsp of oil into the same heated wok. Add the carrots and fry them for 1-2 minutes.
Add the onions and fry for a few minutes until they start to get a bit translucent. Add a bit of salt. Lower the heat to medium if the wok is too hot and browning too quickly.
Add the scallions and cook for another minute. The carrots and onions should still be crispy. Set aside.
On medium/high heat, add another 1 Tbsp of oil and add the minced garlic. Sautee for 30 seconds until fragrant.
Add the pork tenderloin slices and cook until they start to change color - about 2 minutes. Add the Shaoxing wine to loosen up the pork slices on the wok. Remove the pork from the pan once it has completely changed color. Set aside.
Make the Chow Mein Sauce and Finish the Dish
On medium heat, add the oil, garlic and ginger to the same pan. Sauté until fragrant. (Note 4)
Add the broth, Shaoxing wine, soy sauce, oyster sauce, brown sugar and Sriracha or chilli flakes (if using). Stir and bring to a boil.
Add the mung bean sprouts and cook for 2-3 minutes until they are slightly translucent but still firm.
Add back the onions, carrots, green onions and pork to the mixture and toss for 30 seconds.
Add half the cornstarch slurry and mix for 30 seconds. Check the consistency and if it’s still too watery, add more slurry until desired consistency. Stir in the sesame oil. (Note 5)
Pour your stir fry mixture onto the chow mein noodles. Serve immediately!
Notes
Notes:
Note 1: Substitute wonton noodles if you’re unable to find chow mein noodles.Note 2: If you have pan fried or Hong Kong style noodles that are parboiled, you don’t need to blanch. Skip this step and go to the next step.Note 3: Make sure your wok is heated adequately before adding oil. This will prevent the noodles from sticking. If you find the noodles sticking too much, add a bit more oil to the outside of the noodles and lower the heat. You can also use a non-stick pan.Note 4: There should be lovely brown bits at the bottom of the pan. If you notice the brown bits getting too dark, lower the heat to low/medium.Note 5: The cornstarch slurry is more than what is needed for this recipe. I've only needed half of the amount but add a little more if you would like a thicker sauce. Wait for at least 15 seconds before adding more slurry to avoid thickening the sauce too much.
Keyword bean sprouts, Chinese brown sauce, pork chow mein