PORK CHOW MEIN

INGREDIENTS

• 200 g Pork , shredded
• 100 g Bean sprouts , with tops and bottom removed
• 300 g Egg noodles
• 4 Shiitake mushrooms , sliced
• 50 g Chinese chives , cut to 5 cm pieces
• 2 stalks Green onions , cut to 5 cm pieces
• 1 Chili , finely sliced
• 1 tsp Sugar
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Oyster sauce
• 2 tbsp Shaoxing wine
• 250 ml Broth or water
• 6 tbsp Oil
• 1 tbsp Cornstarch for slurry
• 2 tbsp Water for slurry

Ingredients for pork marinade:

• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1 tsp Corn starch

Ingredients for shitake mushroom marinade:

• ½ tsp Light soy sauce
• ¼ tsp Sugar
• ½ tsp Corn starch

INSTRUCTIONS 

1. Process noodles as per packaging and let it dry in colander. It must be dry to the touch when you start to fry it. If you’re in a hurry, consider using a hair dryer and paper towels to dry the noodles
2. Slice pork into shreds, marinate with 1 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside
3. Remove the tops and bottoms of the beansprouts and set aside
4. Slice shitake mushrooms into shreds, marinate with ½ tsp light soy sauce, ¼ tsp sugar and ½ tsp cornstarch. Mix well and set aside
5. Cut green onions and Chinese chives into 5 cm pieces. Separate the green parts and the white parts of the green onions and set aside
6. Combine 2 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce and 1 tsp sugar and set aside
7. When noodles are dry, heat wok to high heat and add 3 tbsp of oil You can also use a non-stick pan using medium-high heat
8. Add noodles to wok. Move them around for a 30 seconds to evaporate any water still in the noodles then spread them out in an even layer in the wok.
9. Turn the heat down to medium-high and let the noodles sit for 1-2 minutes or until the underside turns golden. Tilt the wok around to get even cooking Depending on the oil absorption of the noodles, you may need to add more oil if your noodles are starting to burn
10. Once the underside is golden, flip the noodles over
11. Add 1 tbsp oil around the wok and let it slide down to the bottom
12. Let the noodles fry for another 2 minutes
13. If the noodles are not crispy yet, turn the heat up to high and let it cook for another minute on each side. For some types of noodles, if you cook it for too long, it may become hard and chewy. If that happens, you’ll need to add some water to make it soft again
14. Once the noodles are crispy, put them onto a serving plate and set aside
15. Clean off any residual noodles in the wok, turn heat to high and add 2 tbsp oil
16. Add the pork to the wok, spread into a single layer and let it cook for 30 seconds
17. Flip the pork over and cook for another 30 seconds
18. Stir-fry the pork for another 30 seconds and remove it from the wok
19. Add the shitake mushrooms to the wok, stir-fry for 30 seconds and move it to the side of the wok
20. Add beansprouts and chilis, stir-fry with shitake mushrooms for 30 seconds
21. Add pork back into the wok
22. Add combined sauce to the wok and stir-fry for 10 seconds, add 2 tbsp Shaoxing wine and mix well
23. Add 1 cup of water or broth and turn heat down to medium-high, cover with lid and let the mixture come to a boil
24. Combine 1 tbsp cornstarch with 2 tbsp water, mix well and add to the wok when the contents begin to boil
25. Mix until the sauce thickens Make more slurry if the sauce is not thick enough
26. Add Chinese chives and the rest of the green onions to the wok, mix well and turn off heat
27. Pour the contents onto the noodles