Roast Pork Chow Mein Recipe

Prepare noodles

If using fresh chow mein noodles, gently separate them. If using dried, cook according to package until just al dente, drain and rinse under cool water. Toss with 1 tablespoon vegetable oil to prevent sticking and set aside.

Make sauce

In a bowl whisk together light soy sauce (3 tbs), dark soy sauce (1 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), chicken or pork stock (1 cup) and cornstarch (1 tsp) until smooth and cornstarch is dissolved. Set aside.

If your char siu/roast pork is not pre-sliced, slice it thinly across the grain into 1/8–1/4-inch strips. Toss the pork with 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine and 1 teaspoon ground white pepper. Let sit 10 minutes while you prep vegetables so flavors lightly penetrate.

Heat a large wok or wide skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add minced garlic and julienned ginger and stir-fry 10–15 seconds until fragrant (don’t burn).

Add sliced onion, celery, and carrot. Stir-fry 1–2 minutes until slightly softened but still crisp.

Push the vegetables to the sides of the wok to create a well. Add the marinated roast pork and spread in a single layer. Let sear 30–45 seconds, then stir-fry with the vegetables for another 30–45 seconds to heat through.

Add snow peas and bean sprouts; toss and stir-fry 30–45 seconds—vegetables should remain bright and crisp.

Move vegetables and pork to one side of the wok or transfer briefly to a plate. Add remaining 1 tablespoon oil to the empty side, then add the prepared noodles. Stir-fry noodles by themselves 30–60 seconds to warm and get some blistering; if noodles are clumped, gently use tongs or spatula to loosen.

Combine noodles with pork and vegetables. Give the sauce a quick whisk (cornstarch may have settled) and pour it evenly over the noodles. Toss everything together quickly and continuously for 1–2 minutes until sauce thickens and coats noodles and ingredients. If mixture seems dry, add up to 2 tablespoons water or stock.

Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon ground white or black pepper (already listed). Drizzle finishing toasted sesame oil (1/2 tsp) and toss to combine. Stir in sliced green onions and remove from heat immediately.

Serve hot on a platter or plates. Optionally garnish with extra green onions and lime wedges on the side.