BETTER THAN TAKEOUT - Shanghai Pork Chow Mein Stir Fry Noodle Recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a plant-based protein.

chow mein noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a cost-effective substitute.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor profile, while soy sauce is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a budget-friendly option.

Make the Xian La Fen (鲜辣粉) by toasting the dried red chili, coriander, fennel, Sichuan peppercorns, dried tangerine peel, and dried ginger in a wok over medium-low heat for a few minutes. Blend into a fine powder and mix with chicken bouillon or MSG if desired.

Marinade the pork by cutting it into 1/4-inch thick strips and mixing with salt, soy sauce, Chinese cooking wine, white pepper, and cornstarch. Set aside.

Prepare all the vegetables by slicing the mushrooms, cutting the onion into strips, slicing the garlic thinly, and cutting the bok choy diagonally. Set aside.

Cook the noodles in boiling water until al dente, then drain and shake off excess water. Season with soy sauce, dark soy sauce, and pork lard to coat the noodles.

Heat 2 tbsp of pork lard in a wok over high heat. Add the marinaded pork and stir-fry until cooked through. Remove the pork from the wok, leaving the oil behind.

Add garlic, onion, mushroom slices, and the cooked noodles to the wok. Stir-fry over high heat for a few minutes.

Return the pork and add bok choy to the wok. Mix for 30 seconds until the vegetables are wilted. Before serving, add toasted sesame seeds and Xian La Fen seasoning, tossing well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens