Shredded Pork Chow Mein Recipe

Marinate Pork

In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp white pepper. Add the shredded pork shoulder and toss thoroughly until evenly coated. Let marinate 15–30 minutes while you prepare other components.

Prepare Noodles

If using fresh noodles, separate them gently and toss with 1 tbs vegetable oil to prevent sticking. If using dried, cook according to package until just al dente, drain and toss with oil. Set aside.

Prep Vegetables

Have garlic minced, ginger minced, scallions thinly sliced (keep whites and greens separate), onion thinly sliced, carrot shredded, cabbage thinly sliced, and bean sprouts rinsed and drained. Keep vegetables within easy reach for stir-frying.

Stir-Fry Vegetables

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs neutral oil, swirl to coat. Add the white parts of the scallions, sliced onion, garlic and ginger. Stir-fry 30–45 seconds until fragrant and the onion begins to soften. Add shredded carrot and cabbage, stir-fry 1–2 minutes until vegetables are just tender-crisp. Remove vegetables to a bowl and set aside.

Cook Pork

With the wok still hot, add the remaining 1 tbs neutral oil. Add the marinated shredded pork in a single layer. Stir-fry 2–3 minutes until heated through and some edges begin to brown. If pork was previously cooked and chilled, stir until warmed and slightly caramelized. Push pork to the side of the wok.

Combine Pork and Vegetables

Return the cooked vegetables to the wok with the pork. Toss together and stir for 30 seconds to combine flavors.

Make Sauce

In a small bowl combine 2 tbs oyster sauce, 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp sugar, 0.25 cup chicken or vegetable stock, and 1 tsp dark soy sauce (if using). Mix until smooth. In a separate small ramekin whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry.

Add Noodles and Sauce

Add the oiled noodles to the wok, spreading them out so they contact the hot surface. Pour the sauce over the noodles and toss or use a spatula/tongs to combine, working quickly to warm the noodles and distribute the sauce evenly—about 1–2 minutes.

Thicken Sauce

Give the cornstarch slurry a quick stir and drizzle it evenly over the noodles and pork mixture while tossing. Cook another 30–60 seconds until the sauce glosses and thickens slightly and coats noodles.

Final Toss and Garnish

Add the bean sprouts and the green parts of the scallions. Toss briefly (15–20 seconds) just to warm the bean sprouts without losing their crunch. Remove from heat and drizzle 0.5 tsp sesame oil over the top. Adjust seasoning with additional soy or white pepper to taste. Sprinkle toasted sesame seeds if using.

Serve immediately on warm plates. This recipe yields about 3–4 servings as a main (see servings).