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Pork Chow Mein with Bean Sprouts

Ellen
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Cantonese, Chinese
Servings 4 people

Equipment

  • carbon steel wok or non stick fry pan
  • pot for blanching

Ingredients
  

For Pork Marinade

  • ½ lb pork tenderloin (or pork loin)
  • 1 tsp light soy sauce
  • ¼ tsp baking soda (optional)
  • 1 Tbsp. Shaoxing wine
  • 2 tsp brown sugar or white sugar
  • 1 tsp cornstarch
  • salt to taste

For Main Dish

  • 15 ounces chow mein noodles (see Note 1)
  • 1 small white onion (thinly sliced)
  • 1 small carrot (cut into matchsticks i.e. julienned)
  • 2-3 scallions (cut lengthwise and into 2 inch sections)
  • 6 cups mung bean sprouts (rinsed and drained)
  • 2 tsp garlic (approx. 2 cloves) (minced)
  • 4 tsp light soy sauce (divided)
  • 2 tsp sesame oil (divided)
  • 4 Tbsp. grapeseed oil (divided) or other neutral oil
  • 2 Tbsp. Shaoxing wine
  • salt to taste

For Chow Mein Sauce

  • 1 tsp grapeseed oil or other neutral oil
  • 1/2 tsp ginger (grated or minced)
  • 1 tsp garlic (approx. 1 clove) (minced)
  • 1 cup unsalted chicken broth or vegetable broth
  • 2 Tbsp. Shaoxing wine
  • 1 Tbsp. light soy sauce
  • 2 tsp. oyster sauce
  • 1 Tbsp. brown sugar or white sugar
  • 2 Tbsp. cornstarch (mixed with 4 Tbsp. water to make a slurry)
  • 1 tsp. sesame oil
  • 2 tsp Sriracha 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
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