Chicken Or Roast Pork Yat Gaw Mein Recipe

Prepare noodles

If using fresh egg noodles, gently separate and blanch in boiling water for 30–45 seconds until just pliable. Drain and toss with 1 tsp oil to prevent sticking. If using dried noodles, cook according to package until al dente, drain, and toss with oil.

Make sauce

In a bowl combine 2 cups chicken broth, 3 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil and 1/2 tsp sugar. Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry and set aside.

Marinate protein

Place the thinly sliced chicken thighs (or roast pork) in a bowl. Add 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Toss to coat and let sit 10–15 minutes while you prep other ingredients.

Cook protein

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken (or slices of roast pork) in a single layer and sear 2–3 minutes per side until cooked through (chicken internal temp 165°F / 74°C). Remove protein to a plate and set aside.

In the same wok, add the remaining 1 tablespoon oil and bring heat to high. Add the white parts of the scallions, minced garlic and julienned ginger. Stir-fry for 20–30 seconds until fragrant.

Add the carrot and cabbage/bok choy. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Add the bean sprouts and green parts of the scallions and stir 30 seconds more.

Return the cooked protein to the wok with the vegetables. Pour the prepared sauce (broth + soy + oyster) into the wok and bring to a gentle simmer over medium-high heat.

Stir the cornstarch slurry once and slowly drizzle into the simmering sauce while stirring to thicken. Cook 30–60 seconds until sauce is slightly glossy and coats the back of a spoon. Taste and adjust seasoning adding up to 1/2 tsp more salt or a splash more soy if needed; add 1/2 tsp dark soy for color if desired.

Fold in the blanched noodles, tossing gently to coat evenly with the sauce and to warm the noodles through, about 1–2 minutes. If the sauce tightens too much, add 1–2 tbs hot water or extra broth to loosen to a silky consistency.

Transfer to a serving platter. Garnish with additional sliced scallions. Serve immediately.