ReceptnaptárPork chow mein (fried noodles)
Chow mein (炒麵, “fried noodles”) is one of the best-known exports of Cantonese cooking: egg noodles stir-fried in a wok with meat and vegetables. The noodles are partly fried so the edges crisp and the middle stays soft, while the sauce coats everything.
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Ingredients
Method
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- Mix the pork with the soy sauce and cornstarch and marinate for 15 minutes.
- Cook the noodles as directed on the packet, drain, rinse in cold water, drain well and toss with a little oil.
- Heat 1 tbsp oil in a wok over high heat and stir-fry the pork for 2–3 minutes; remove.
- In another 1 tbsp oil stir-fry the garlic for 15 seconds, then the carrot, pepper and cabbage for 3 minutes.
- Add the remaining oil, add the noodles and toss for 2–3 minutes so they colour slightly.
- Return the pork, add the sauce, sprouts and spring onions, toss for 1 minute and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the noodles after cooking and drain them well: wet noodles will not brown.
- Cook over high heat in small batches.
- Leave the noodles undisturbed in the wok for a minute or two for a crispy crust.
- You can use prawns, chicken or tofu instead of the meat.
Frequently asked questions
What is the difference between chow mein and lo mein?
Chow mein noodles are partly fried (with crisp edges), lo mein noodles are boiled and tossed in sauce.
Gluten-free?
With rice noodles and tamari.
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