Recipe: Chinese Chow Mein (fried noodles) [Recipes]

2009 Mar 31
Let me share this Chow Mein recipe for your weekend lunch.


1 pkg of fresh Chow Mein (I bought different brands to try and I personally like the Chow Mein from Hung Wang Foods Inc. in Toronto. But the one made in Ottawa Everyday Fresh should be good too) - you should be able to find them from the open fridge shelf in any Chinese grocery store (168 Market, Kowloon Market, BestBuy, etc.)

1 piece of Pork Tenderloin (I normally buy it from Farm Boy or Costco) - can use boneless skinless chicken breast instead (your personal preference)

1 bag (454g) of bean sprouts

2 tablespoon (25 ml) of soy sauce

10-15 ml (or 1 tablespoon) of sesame oil (based on your taste preference)

1/2 cup (125 ml) chicken stock (optional, only if you like the noodles to be moist)

1 tablespoon of oyster sauce (optional)

2009 Mar 31
I personally like the bean sprouts in bag. They are better quality and the roots are not that long. However, it is a bit expensive than buying from bulk selection.

I think Loblaws or Independent Grocery carries those in bags.

2009 Mar 31
In large saucepan of boiling water, cook noodles until tender, about 1-2 minutes.

2009 Mar 31
Drain and rinse under cold water.
Drain well and set aside in colander.

2009 Mar 31
Slice the pork tenderloin (I was lazy to cut the pork and asked my husband to slice it for me. He didn't do a good job of slicing the pork and didn't meet my standard. If you slice the pork, make it thinner and not that thick as shown in the photo).

Marinate the shredded pork using the following:

- 4 ml of salt
- 4 ml of sugar
- 1 tablespoon of soya sauce
- 1 tablespoon of Chinese rice wine (Shaoxing brand)
- 1 tablespoon of corn starch
- 1 tablespoon of vegetable oil
- 1 tablespoon of water

In a large wok or non-stick skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry pork for 2 minutes. Add salt and sugar for your taste if needed.

If you like spicy food, you can add 1 or 2 tiny spicy red pepper (cut up in pieces) to the heated oil before you stir-fry.

Transfer to plate/bowl.

Note: I normally only use half portion of 3/4 of the pork meat for the noodles. The leftover can be used for your dinner stir-fry with other vegetables or tofu dish.

2009 Mar 31
Clean and dry your wok or skillet.

Add and heat 1 tbsp of vegetable oil.
Add garlic and ginger, stir-fry the bean sprouts.
Add 3 ml of salt, 3 ml of sugar and stir-fry to mix well.

Cover to cook for about 2 minutes.

Transfer to plate.

Note: You can also add other vegetables (e.g., snow peas, yellow pepper) if you like.

2009 Mar 31
In a skillet with a non-stick coating, heat 1 1/2 tablespoons oil on medium-high heat. Tilt the pan and move it around so that the oil coats the bottom.

When the oil is hot, put the noodles into the pan. Stir well with a wooden spatula and a pair of wooden chopsticks (I found it easier with both hands).

Keep stir-frying the noodles for about 3 minutes.

Optionally, you can add chicken stock to enhance the taste and continue to stir-fry for another 1 minute.

Note: I didn't use the non-stick skillet in the photo. But I recommend to use the non-stick pan since the noodles turn out crispy and you won't get a burned pan on the bottom easily.

2009 Mar 31
Add the shredded pork and any accumulated juices to pan.
Stir-fry for another 1-2 minutes.

Note: It's hard to cook and take the photos at the same time.

2009 Mar 31
Add bean sprouts and toss to combine. Make sure they are mixed well and the noodles are soaked with the juice from the bean sprout.

Oh! I forgot to tell you to add salt, soya sauce and oyster sauce during mixing. You need to taste the noodles yourself to determine if the taste is to your liking.

You can sprinkle green onion on top (optional).


This is my version of home-made Chow Mein.

In a restaurant, the topping (the meat, vegetables and gravy) are served over the crispy noodles. The chefs cook the noodles until golden brown on the bottom. You can get the golden brown by moving the pan away from the heat and leaving the noodles in the non-stick pan for another 1 minute.


2009 Mar 31
Ashley thanks so much for sharing your chow mein recipe. I bought a package of the fresh noodles at Kowloon recently and it was the first time I used them. I followed your steps and cooked the noodles first and added them to my stir fry. I just heated a little sesame oil in my wok then added the noodles then tofu then veggies. Next time I would like to try your recipe but I am just wondering how long you marinated the pork? A few minutes, a few hours, or overnight?... Thanks.

2009 Mar 31
Ashley - Thank you for sharing this great recipe... "The Man" is a a big Chow Mein fan and I am sure I will be making this soon.

2009 Mar 31
Great read Ashley - thanks! Those are the same chow mein noodles i used for my chicken noodle soup. They are cheap, and yummy!

2009 Apr 13
Pasta lover, if you cut the pork so thin, the marinate time can be shorter (like 15 minutes).

Also, I normally don't use chicken stock because the bean sprouts provide enough moist to the noodles already.