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Pork Chow Mein with Shiitake Mushrooms

Pork tenderloin, earthy shiitake mushrooms and crunchy bean sprouts work wonderfully in this Chinese chow mein family recipe.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Cantonese, Chinese
Servings 8 people


  • carbon steel wok


For Chow Mein Noodles

  • 15 oz chow mein steamed noodles each package is approx 1 lb or 425 g
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 2 tbsp grapeseed oil (or other neutral oil)

For Pork Tenderloin Marinade

  • 1/2 lb whole pork tenderloin
  • 1/2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1/4 tsp baking soda
  • 1/2 tsp brown sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp corn starch
  • 1 tsp grapeseed oil (or other neutral oil)
  • 1 tsp rice wine (or shaoxing wine)

For Rest of the Dish

  • 6-8 large dried shiitake mushrooms (approx. 2 inches or 5 cm diameter) soaked overnight until soft
  • 1 tsp ginger minced
  • 5-6 cloves garlic minced
  • 6 oz snow peas (optional) ends trimmed and strings removed
  • 4 cups mung bean sprouts rinsed and strained
  • 3 sprigs green onion sliced lengthwise and cut in 2 inch pieces
  • 1 tbsp rice wine (or shaoxing wine)
  • 1 cup unsalted chicken broth or water used to soak the shiitake mushrooms
  • 2 tsp light soy sauce
  • 3 tsp corn starch with 3 tbsp water to make a slurry
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp grapeseed oil (or other neutral oil) for stir frying
  • salt to taste
  • sesame seeds for garnishing (optional)


Prepare the Pork Tenderloin

  • Slice the pork tenderloin into 2"x1" slices about 1/4" thick. I usually cut the tenderloin in half length wise before slicing against the grain
  • Add sliced pork, light soy, dark soy, baking soda, brown sugar, salt, corn starch, oil, rice wine into a bowl, mix and marinate for 15 minutes

Cook the Chow Mein Noodles

  • Bring 8 cups (approx. 2 litres) of water with 2 tbsp of salt to a rapid boil
  • Remove the steamed noodles from their package and place in the boiling water for 1 min to blanche
  • Strain and run noodles under cold tap water to remove any flour residue. Discard the boiled water
  • Heat your wok under medium/high heat. Once simmering add 1 tbsp of oil
  • Add half your noodles to the hot wok with 1 tsp of soy sauce and 1/2 tsp of sesame oil
  • Fry the noodles for about a minute until you notice parts of it crisping up
  • Repeat above frying steps for second half of the noodles

Finish the Rest of the Dish

  • Remove the soaked shiitake mushrooms and squeeze out any excess moisture. Reserve the water if using. Slice into 1/4" thick slices. Set aside
  • Heat your wok under medium/high heat. Once simmering add 2 tbsp of oil
  • Add marinated pork, sliced shiitake mushrooms, minced garlic and ginger. Fry for about 1-2 mins when pork has almost fully changed color
  • The wok will be dry. Deglaze it with the rice wine
  • Add the chicken broth (or water used to soak the shiitake mushrooms)
  • When the mixture starts to simmer, add the snow peas. Lower the heat to low/medium and cover. Simmer for 6 minutes
  • Add bean sprouts and green onion. If there isn't much liquid left in the wok, add a little more chicken stock. Add the soy sauce
  • Cover and simmer for 2-3 minutes (or a bit longer if you don't want your bean sprouts too crunchy)
  • Turn heat to low. Add 2/3 of corn starch slurry and mix until you see the liquid start to thicken. Add more slurry if you would like the sauce thicker.
  • Add oyster sauce and sesame oil. Add salt to taste
  • Add in noodles and mix until thoroughly heated.
  • Serve immediately


  • Always start preparing the pork first to double up the prep time with marinating time. I usually get a head start with slicing the pork while I wait for the water to boil for the noodles. The time to prep the other ingredients after is usually ample time to let the marinade do its work of flavouring and tenderizing the pork
  • Stri frying the noodles after blanching is optional but I think it adds more flavour and texture. If you're short on time, you can skip that part and leave the noodles aside after blanching
  • In Chinese restaurants, chow mein is usually deep fried till crispy after blanching.  This is a healthier alternative :)
  • This dish is best cooked in a wok.  If you don't have a wok, use a large stainless steel pan.  I would separate the toppings into two equal parts and cook them in two rounds since the ingredients might overflow the pan while cooking.
  • If you stir fried your noodles in advance, you can also pour the finished toppings over the noodles and serve it like that. Personally, I like to mix the toppings thoroughly in my noodles so every bite has the delicious sauce coated.  It's all up to personal preference
Keyword pork chow mein
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