Cantonese Chow Mein with BBQ Pork
Cantonese Chow Mein with BBQ Pork
Ingredients
For the Chow Mein Noodles
- 1 pound fresh egg noodles, thin, Hong Kong style
- 2 tablespoons vegetable oil, divided
For the BBQ Pork (Char Siu)
- 1/2 pound BBQ pork (char siu), sliced
For the Vegetables
- 4 ounces bok choy, sliced into 1-inch pieces
- 4 ounces bean sprouts
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce, light
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Instructions
- 1
Cook the fresh egg noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil and set aside.
⏱️ 8 min
- 2
In a small bowl, whisk together the chicken broth, light soy sauce, oyster sauce, sesame oil, granulated sugar, cornstarch, and white pepper for the sauce. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced BBQ pork and stir-fry for 1-2 minutes until lightly browned and heated through. Remove the pork from the wok and set aside.
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 2-3 minutes until softened. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
⏱️ 4 min
- 5
Add the bok choy to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Add the bean sprouts and stir-fry for 1 minute.
⏱️ 4 min
- 6
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and the sauce has thickened.
⏱️ 3 min
- 7
Return the cooked BBQ pork to the wok and toss briefly to combine and heat through. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Chow Mein with BBQ Pork
For the Chow Mein Noodles
- 1 pound fresh egg noodles, thin, Hong Kong style
- 2 tablespoons vegetable oil, divided
For the BBQ Pork (Char Siu)
- 1/2 pound BBQ pork (char siu), sliced
For the Vegetables
- 4 ounces bok choy, sliced into 1-inch pieces
- 4 ounces bean sprouts
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce, light
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Instructions
- 1
Cook the fresh egg noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil and set aside.
⏱️ 8 min - 2
In a small bowl, whisk together the chicken broth, light soy sauce, oyster sauce, sesame oil, granulated sugar, cornstarch, and white pepper for the sauce. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced BBQ pork and stir-fry for 1-2 minutes until lightly browned and heated through. Remove the pork from the wok and set aside.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 2-3 minutes until softened. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
⏱️ 4 min - 5
Add the bok choy to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Add the bean sprouts and stir-fry for 1 minute.
⏱️ 4 min - 6
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and the sauce has thickened.
⏱️ 3 min - 7
Return the cooked BBQ pork to the wok and toss briefly to combine and heat through. Serve immediately.
⏱️ 2 min