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Restaurants›Wentworth Seafood House›Shredded Pork Chow Mein Recipe

Shredded Pork Chow Mein Recipe

Name: Wentworth Seafood Houses Shredded Pork Chow Mein Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz Chinese egg noodles (fresh) or lo mein noodles; 3 tbs Vegetable oil (for stir-frying and tossing); 3 tbs Light soy sauce; 1.5 tbs Oyster sauce; 0.5 tsp Dark soy sauce; 1 tbs Shaoxing wine (optional); 0.5 tsp Sesame oil; 0.25 cups Chicken or pork broth; 1 tsp Cornstarch (for sauce slurry); 2 cups Cooked shredded pork (char siu, roast pork, or braised pork shoulder); 1 tbs Light soy sauce (for marinade); 0.5 tsp Rice vinegar or Chinese black vinegar (optional, for brightness); 0.25 tsp Ground white pepper; 1 tbs Vegetable oil (for aromatics); 3 cloves Garlic, finely minced; 1 tsp Ginger, finely minced; 4 each Green onions (scallions), white and green parts separated, sliced thin; 2 cups Cabbage, thinly sliced (napa or green cabbage); 1 each Carrot, julienned; 1 cups Bean sprouts (optional); 0.25 tsp Salt; 0.25 tsp Ground white or black pepper; 0.5 tsp Sugar; 0.5 tsp Toasted sesame oil (additional, for finishing); 1 tsp Sesame seeds (optional)

Inspired by Wentworth Seafood House

Time35m

Serves4

Make Shredded Pork Chow Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & sauce

12 oz Chinese egg noodles (fresh) or lo mein noodles

3 tbs Vegetable oil (for stir-frying and tossing)

3 tbs Light soy sauce

1 1/2 tbs Oyster sauce

1/2 tsp Dark soy sauce

1 tbs Shaoxing wine (optional)

1/2 tsp Toasted sesame oil

1/4 cups Chicken or pork broth

1 tsp Cornstarch (for sauce slurry)

Pork & marinade

2 cups Cooked shredded pork (char siu, roast pork, or braised pork shoulder)

1 tbs Light soy sauce (for marinade)

1/2 tsp Rice vinegar or Chinese black vinegar (optional, for brightness)

1/4 tsp Ground white pepper

Vegetables & aromatics

1 tbs Vegetable oil (for aromatics)

3 cloves Garlic, finely minced

1 tsp Ginger, finely minced

4 each Green onions (scallions), white and green parts separated, sliced thin

2 cups Cabbage, thinly sliced (napa or green cabbage)

1 each Carrot, julienned

1 cups Bean sprouts (optional)

Finishing & seasoning

1/4 tsp Celtic sea salt

1/4 tsp Ground white or black pepper

1/2 tsp sugar

1/2 tsp Toasted sesame oil (additional, for finishing)

1 tsp Sesame seeds (optional)

Method

Noodles & sauce

Prepare noodles

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

Make sauce

In a bowl combine 3 tbs light soy sauce, 1.5 tbs oyster sauce, 1/2 tsp dark soy sauce, 1 tbs Shaoxing wine (if using), 1/4 cup broth, 1/2 tsp sesame oil and 1 tsp cornstarch. Whisk until cornstarch is dissolved and set aside.

Pork & marinade

If your pork is already cooked (char siu, roast, or braised), shred it into bite-sized strands. Toss shredded pork with 1 tbs light soy sauce, 1/2 tsp vinegar (optional), and 1/4 tsp ground white pepper to season and set aside for a few minutes to absorb flavor.

Vegetables & aromatics

Heat wok

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil (from this section) and swirl to coat.

Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant, taking care not to burn.

Add the white parts of the sliced green onions, julienned carrot, and sliced cabbage. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp. If using bean sprouts, add them in the last 30 seconds and toss.

Combine & finish

Push vegetables to one side of the wok. Add 1 tbs vegetable oil (from the Noodles & sauce section or extra) to the empty side and add the shredded pork. Stir-fry pork 1 minute to heat through and sear slightly.

Add the prepared noodles to the wok, breaking apart any clumps. Pour the sauce evenly over the noodles and vegetable/pork mixture.

Toss everything together with spatulas or tongs, stirring vigorously for 1–2 minutes so the sauce thickens and coats the noodles evenly. If the mixture seems dry, add up to 2 tbs additional broth or water, 1 tbs at a time.

Taste and adjust seasoning: add 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp sugar (or to taste). Stir to combine.

Turn off heat and drizzle 1/2 tsp toasted sesame oil over the noodles and toss to finish. Sprinkle the green parts of the scallions and 1 tsp sesame seeds (if using) on top.

Serve immediately while hot.