Wok vs Non-Stick Pan: A wok with high heat is ideal for cooking this dish but a non-stick pan also works.The dish unfortunately, will lack that slightly crispy texture and starts to resemble lo mein (see FAQ). If you’re short on time, you can just boil the noodles and mix it in the stir fry sauce and ingredients after.
Stir fry noodles for a crispier texture: Stir frying the noodles gives the wok essence (“wok hei”) to this dish.Making the sauce at the end in the same pan will deliver a more flavourful sauce. Use the same wok/pan for cooking the entire dish: Stir fry the noodles and the rest of the ingredients in the same wok/pan.Baking soda tenderizes the pork: Add a bit of baking soda to give the signature Chinese restaurant stir fry tender texture.Flash fry the pork by itself is what gives a nice succulent texture. Cut pork tenderloin thin for fast frying: Make sure the pork is cut thin (approx.Rinse in cold water to stop the cooking process while you prepare the rest of the dish. It’s better to undercook them than overcook them. Don’t overcook the chow mein noodles: Don’t blanch the noodles for more than 30-40 seconds.Delicious! Stir fry chow mein noodles are slightly crispy and delicate in flavour. The sauce briefly cooks the bean sprouts and coats the rest of the ingredients before pouring on top of the noodles. Not specific to chow mein, this base stir fry sauce is universal for a lot of Cantonese dishes. My Chinese “ brown sauce” pulls this dish together.
BEAN SPROUTS CHINESE FOOD FREE
Traditionally, carrots aren’t included so feel free to leave them out if you want a real authentic dish. I also include carrots in this recipe for added color and sweetness (plus any way to make my kids eat more vegetables). You can add other vegetables to this dish if you’d like. Mung Bean SproutsĬrunchy mung bean sprouts give an essential contrasting texture to this dish. For this recipe, I use pork tenderloin for the low fat and tender texture. I recommend using a lean cut of pork such as loin or butt or even char sui! Just make sure it is thinly sliced – at most ¼ inch. I personally ate it this way growing up and it is a healthier alternative! Thinly Sliced Porkĭifferent types of pork can be used to make pork chow mein. By quickly blanching for less than a minute and stir frying is how chow mein is prepared in most Chinese homes. The noodles are springy and firm and slightly crispy. Most North American Chinese restaurants serve chow mein noodles very crispy deep fried (like a cake or nest), but traditional chow mein is actually stir fried in light oil. However, there are many variations using different ingredients such as chow mein with shiitake mushrooms. Traditional pork chow mein is a simplistic dish with only a few ingredients. I’ve eaten this dish all my life and it’s a humble dish to be served by itself or with congee and sautéed vegetables. This is a classic dish and probably the most famous aside from Cantonese chow mein. Chinese pork chow mein is pronounced “yuk see chow mein” (肉絲炒麵) in Cantonese and literally translated to “pork threads with stir fried noodles”.
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