Go Back
Shanghai Pork Chow Mein

Shanghai Pork Chow Mein

Packed with soft and juicy pork pieces, fresh crisp pak choy, and fungi earthiness within the springy bed of noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2
Course: dinner, lunch
Cuisine: Chinese
Ingredients Method

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

Method
 

  1. Mix the liquid ingredients in a small bowl until crystal clear, ensuring the soy sauces and oyster sauce blend well for the glaze.
  2. Heat a pan with lard or oil over medium-high. Brown pork for 2–3 minutes, stirring occasionally.
    Optional: Slice thinly for tenderness.
  3. 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.
  4. Add noodles, pork, and sauce, mixing well. Season to taste. Stir-fry on high for 1–2 minutes until slightly charred.
  5. Serve hot. Top with green onions, sesame seed, or a drizzle of sesame oil for extra flavor.