I love pork chow mein. It is loaded in flavors and always very satisfying. This recipe is easy but takes some time. We will marinate the pork for extra flavor and fry the noodles for an authentic feel.
Chow mein means fried noodles. This is precisely what we are going to do. We will use cooked noodles that we will fry until they brown on both sides. This will result in a crisp noodle that will go beautifully with our tasty pork and sauce.
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This is what you need to do for this wonderfully delicious pork chow mein:
FOR THE MARINADE:
4 tsp. oyster sauce
2 tsp. soy sauce
2 tsp. sesame oil
1 tsp. rice vinegar
1 tsp. sugar
2 tsp. cornstarch
Little bit white pepper
2 tsp. freshly grated ginger
¾ pound pork loin cut into thin strips
- Mix all the ingredients – except for the pork – in a bowl. Whisk well.
- Place pork strips in a bowl. Pour marinade on pork and toss to coat well. Marinade for at least 4 hours in the fridge.
FOR THE SAUCE:
2 cups chicken stock
3 TBS cornstarch
2 TBS oyster sauce
2 tsp. sesame oil
1 tsp. soy sauce
2 tsp. sugar
¼ tsp. white pepper
- Mix all ingredients in a bowl. Whisk well. Set aside.
FOR THE CHOW MEIN:
5 dried shitake mushrooms- soaked for 20 minutes and chopped
16 oz. cooked Capellini noodles – al dente, drained and shocked in cold water
4 TBS peanut oil
1 ½ TBS minced garlic
1 ½ TBS minced ginger
2 carrots – julienne finely
2 scallions – chopped (white, light green and dark green)
- Heat a large skillet with 2 TBS of peanut oil. Heat until oil starts to smoke.
- Add the noodles to the skillet and cook for about 5 to 6 minutes – until bottom starts to brown. Flip noodles and cook for another 5 to 6 minutes.
- While noodles are cooking – heat a wok style pan or skillet with the remaining peanut oil.
- When the oil is really hot, add the ginger and garlic. Cook, stirring, for 1 minute.
- Add the pork and its marinade to the pan. Stir. Cook for about 5 to 6 minutes – until pork is cooked through.
- Add the carrots, mushrooms and scallions to the pork. Mix well.
- Form a well in the middle of your pan and add the reserved chicken stock and cornstarch liquid.
- Mix well and bring to a boil. Stir until sauce is thick.
- Pour the cooked pork on the crisp noodles.
- Serve and enjoy!