Go Back

Char Siu Chow Mein

This classic Cantonese dish features lightly sweet barbequed pork, Chinese vegetables, and the crispiness of pan -fried noodles.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Cantonese BBQ Pork-cut into 1/4" slices.
  • 1 cup Pea Pods-remove the top string
  • 3 stalks of bok choy cut into 1-inch pieces                                                                                        
  • 2 stalks of celery sliced at an angle                                                                               
  • 5 Shitake Mushrooms-sliced                                                                                                         
  • 1 cup white mushrooms-quartered
  • 1/2 cup bamboo shoots -sliced                                                                                                    1
  • 1 cup Bean sprouts- add to a bowl of ice water                                                                                                         1inch
  • 1 Ginger-minced, should be about 2 Tbsp
  • 7 tbsp vegetable oil
  • For the sauce
  • 2 cups chicken stock
  • 2 cloves garlic- minced
  • 4 tsp oyster sauce
  • 2 tsp soy sauce 
  • 2 tsp sugar
  • 3 tsp Cornstarch + 3 tbsp water. May need more.
  • 8 ounces Thin Chinese egg noodles

Equipment

  • 1 Wok
  • 1 spatula
  • 1 Dutch oven
  • 1 12-inch cast iron skillet
  • 1 serving platter covered with a paper towel
  • 1 2-quart saucepan
  • 1 Chef Knife
  • 1 cutting board

Method
 

  1. Fill Dutch oven to 1/3 full and bring to a boil
  2. 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.
  3. Heat the cast iron skillet to medium, and add five tbsp oil while the water is heating to a boil,
  4. 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.
  5. 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.
  6. 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.
  7. 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.