4. Add the baby bok choy, char siu, and pour in the sauce. Make sure to not forget the sugar! For the outer leaves, I chop off the white part. I also added mushrooms and bamboo shoots along with the cabbage. Pork Recipes Pork Tenderloin Recipes ... topped with bean sprouts and served over crispy chow mein noodles. With just a couple extra pantry ingredients you’ll have a feast on the dinner table in no time: noodles, aromatics, baby bok choy, and a super-quick stir-fry sauce. Start browsing recipes right away or you could learn more about me here. The chow means “stir fry” and mein means noodles. You can also subscribe without commenting. Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot. For this recipe, you should have four things on the table before stir frying: That’s it! Return the mince and vegetables to the wok and toss well for 2-3 minutes. Add the broccolini and carrot and stir-fry for 1 minute, or until just beginning to soften. Australian Pork Limited PO Box 4746 Kingston ACT 2604. In a small bowl mix together the oyster sauce, soy sauce, sugar, stock and cornflour until smooth. It is called “Pan Fried Noodles (Hong Kong Style)”. 3. Don't subscribe If you’re using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it’s evenly coated with oil. If you’re using this type of noodle, you can either quickly rinse them in a pot of boiling water for a few seconds or cook them in a frying pan directly with some water. I’d love to see what you come up with. Remove and set aside. If the noodles start to look dry or stick to the pan (which happens more frequently if you’re using a carbon steel or cast iron wok), pour in more oil or water to loosen it up. Your email address will not be published. There are so many options that you have for quick-to-cook yet stylish dinners for the rest of the week. During this process, I also run tap water to rinse the bok choy, because sometimes there’s dirt between the leaves near the root. Add the cabbage, toss for a further minute, then add the pork, garlic and ginger, tossing for another 1 minute, or until fragrant. Onions are not needed in authentic chow mein but all Chow Mein in the USA had been modified to fit the western palate. Would be great with chicken or tofu. The recipe was originally published on Jan 27, 2016 and updated by Oct.19, 2019. So you’ve successfully made Char Siu Pork for your guests, but there’s a chance (though not a big one!) It tastes even better than takeout! Cover the pan. Cook and stir for 2 minutes, or until the noodles are cooked. So after that mix up, I’ve been trying to perfect a homemade chow mein dish. Compared to regular dried noodles, this type is very fast to cook and it yields a crispier result. Here’s a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles — divinely filling, sweetly-umami and loaded with different textures. Add the broccolini and carrot and stir-fry for 1 minute, or until just beginning to soften. Move the noodles to one side of the pan. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It is…. Hong Kong style pan fried noodles are packaged semi-fresh noodles that are already cooked (steamed) and then lightly dried. Mix well. By Kelly Dale-Carpenter. Your email address will not be published. Not sure what to do with that delicious leftover char siu? The Chow Mein … Thanks for the recipe! Tonkatsu with curry sauce and kohlrabi, kimchi and coriander slaw, Rice noodles with Vietnamese pork patties, Neil Perry's rigatoni with artichokes and pancetta, Our second cookbook New Classics is out now. 1 bunch broccolini (about 250 g/9 oz), chopped into 5 cm (2 inch) lengths, 150 g (5½ oz/3½ cups) shredded Chinese cabbage (wong bok), 175 g (6 oz/1 cup) sliced Chinese barbecued pork (char sui), 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths. Return the mince and vegetables to the wok and toss well for 2-3 minutes. This dish can vary a bit by region and can be served with crispy noodles or soft noodles. If you’re using regular dried noodles, bring a large pot of water to a boil. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. Noodles (Pan-Fried Noodles, or boiled dried noodles). 1. 2. Add the noodles. And of course, you can use regular chow mein noodles for this recipe and the result will still be tasty. What to do? Add the remaining oil to the wok and brown the onions and garlic for 2-3 minutes. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Heat half the oil in a large wok over high heat and brown the pork well. But just note: green onions aren’t listed in the ingredient list. Toss the carrot, water chestnuts, snow peas and broccolini into the wok and stir fry for 2-3 minutes. My whole family loved this. So I had to scramble at the end to get them ready. Since moving to New York, I have better access to Chinatown and more options when sourcing ingredients. If you like your chow mien spicy, add a little chilli or black pepper sauce to the wok prior to adding the noodles. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. I take a less labor-intensive approach while maintaining the taste and look of the dish. 3. The dark soy sauce adds brown color to the noodles and the way it caramelizes makes the dish look very appetizing. Then stir everything together. Crunchy Lettuce Rating: Unrated 17 This is a crispy … So the result will be more consistent without the leaves being overcooked. I did the first time and it very salty. The special thing about this brand is, it is a type of steamed noodle that is semi-dried. that there are some leftover slices, still coated in that gorgeous glaze. I am originally from Beijing, and now cook from my New York kitchen. I found the easiest way is to group the ingredients in bowls according to the recipe. Drain and rinse with tap water. , cut into bite-sized pieces (*footnote 2). Maggie – this is a delicious recipe! 5. Remove the tough end on the bottom of each head. Here’s a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles — divinely filling, sweetly-umami and loaded with different textures. Add the cabbage, toss for a further minute, then add the pork, garlic and ginger, tossing for another 1 minute, or until fragrant. Notify me of followup comments via e-mail. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Great! You know, so I don’t have to constantly fight about chow mein versus lo mein with Ben. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Set aside. Carefully taste the noodles. It tastes even better than takeout! You can use regular dried noodles in this recipe as well. Since the noodles are already cooked, you don’t need to boil them before using. Transfer everything to serving plates. Toss the spring onion through. I cook everything together in this recipe, because my baby bok choy is fresh and quite young. All A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters! . For baby bok choy, here is the way I prepare it for stir fry: The key to prepping for fried noodles is to get everything ready near your stove. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Combine all the ingredients for the sauce in a small bowl.