This Cantonese classic is one of my top five favorite dishes of any cuisine. The sweet flavor of the char siu pork and the soft and crispy noodles are addictive. The recipe for char siu pork is also on this site. Do yourself a favor and make it just once, and you’ll always make it.
Atmosphere
This is a fun, tasty dish. The recipe for Char Siu pork (Barbeque Pork) is also posted. The contrast in flavors of sweetness with crispy pan-fried noodles is exceptional. I’d have a lovely Red Zin as my go-to when making this dish.
Char Siu Chow Mein
This classic Cantonese dish features lightly sweet barbequed pork, Chinese vegetables, and the crispiness of pan -fried noodles.
Ingredients
Equipment
Method
- Fill Dutch oven to 1/3 full and bring to a boil
- if using dried noodles, follow directions, cooking to al dente. If using Hong Kong style fresh noodles, cook for three minutes. Remove noodles and rinse with cold water in a colander. Add a little oil and swirl through the noodles.
- Heat the cast iron skillet to medium, and add five tbsp oil while the water is heating to a boil,
- Add the noodles to the skillet. It may initially splatter if there is some water in the colander. Spread the noodles evenly in the circular skillet, and don't stir. Let cook, and keep an eye on the bottom of the noodles. You'll want a nice golden crispy bottom side before you flip. Best to use two spatulas so the hot oil doesn't splash and cook until lightly brown. Remove and place on the paper towel to drain.
- Add all the sauce ingredients, except the cornstarch, to the saucepan and bring to a boil. Stir the cornstarch in cold water until smooth, and add to the saucepan. Continue to stir until the sauce has thickened. You may need a bit more cornstarch to get to the right consistency, but keep stirring so the cornstarch blends with the sauce. Turn the heat off.
- Heat wok on high. Add two tbsp of oil. When hot, add all vegetables except bean sprouts and stir fry. Cook for about three minutes, and add the barbeque pork and the sauce. Continue stirring for a minute or two, then turn off the heat. Drain the bean sprouts and add to the wok: continue stirring for 30 seconds.
- Remove the paper towel from the serving platter and spoon the contents of the wok over the noodles. You may not use all the contents of the wok, so save what you don't need. It is great the next day. You only need another batch of pan-fried noodles, and you have another outstanding meal.
Notes
Finding the ideal noodle for panfrying took a long time to find. I buy Wel-Pac, chow mein stir-fry noodles by the case from Amazon. These are dried noodles and come out perfect every time. Each package has two three-ounce servings, so it is simple to make a single serving or more. *If you can access a Chinese market, fresh Hong Kong stir-fry noodles are great. *The recipe for Char Siu is also on our site. It is easy to make, so don't be intimidated. I like to make more than I need because it freezes well.
