In this pork chow mein recipe, the Chinese noodle was pan-fried until golden brown and then tossed with meat and vegetable mixture, crispy and tender.
It requires technique, for a new leaner, Chicken Chow Mein recipe would be recommended or try authentic Chinese food Sausage Chow Mein to have a good start.
- 5 oz. chow mein (soft egg noodles)
- 2 oz. pork
- 7 oz. mung bean sprouts
- 5 oz. garlic sprouts, optional
- Vegetable oil for frying
- 1 tbsp Asian light soy sauce
- 1/3 tsp salt
- 1 cup chicken broth
- Ground white pepper for taste
- Heat the oil to hot in a wok over medium-low heat, add cooked noodles and pan fry until golden brown. Remove.
- Reheat wok to hot with oil over medium-high heat, add pork, fry until color changed, combine garlic sprouts. Fry briefly.
- Add together bean sprouts, soy sauce, salt and chicken broth. Set noodles on the top, simmer at low heat until sauce is dry.
- Turn heat to low and whisk until the chow mein noodles is loosening and completely mixed with other ingredients.
- Season this pork chow mein with ground pepper, make a taste test and adjust the seasoning before serving.