Shanghai Pork Chow Mein
Packed with soft and juicy pork pieces, fresh crisp pak choy, and fungi earthiness within the springy bed of noodles.
Ingredients
- 250 g egg noodles (fresh or dried, cooked according to package instructions)
- 200 g pork tenderloin, sliced thinly
- 2 tbsp pork lard or vegetable oil
- 1 cup pak choy, chopped into bite-sized pieces
- 1/2 cup shitake mushrooms, sliced
- 1 red onion, sliced
- 2 garlic cloves, finely sliced
- 1 tsp coriander powder
- 1/2 tsp chili powder (optional, for a bit of heat)
- 1/2 tsp Sichuan pepper or freshly ground black pepper
- 1/2 ginger powder
- Sesame seed for garnish
- 1 tsp chicken powder (optional)
- Salt and sugar to taste
For The Sauce
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
Instructions
- Mix the liquid ingredients in a small bowl until crystal clear, ensuring the soy sauces and oyster sauce blend well for the glaze.
- Heat a pan with lard or oil over medium-high. Brown pork for 2–3 minutes, stirring occasionally.Optional: Slice thinly for tenderness.
- Heat the last tablespoon of lard in the wok. Stir-fry onion, garlic, and spices for 30 seconds until fragrant. Add mushrooms and pak choy and spring onion cooking for 1–2 minutes until tender-crisp.
- Add noodles, pork, and sauce, mixing well. Season to taste. Stir-fry on high for 1–2 minutes until slightly charred.
- Serve hot. Top with green onions, sesame seed, or a drizzle of sesame oil for extra flavor.