Barbecued Pork Chow Mein

Barbecued Pork Chow Mein

Details

Stir-fried Chinese barbecued pork, tender egg noodles and fresh bean sprouts are ever-so-slightly coated in a simple Asian sauce.
  • Serves: 2 to 4
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 22,537
  • Success: 90%

Steps

Step 1: Preparing Your Mise en Place

• 3 slices ginger
• 3 to 5 cloves garlic (1 tbsp)
• 2 cups Chinese barbecued pork (8 oz)
• 4 cups bean sprouts (8 oz)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sea salt
• 1 tbsp Shao Hsing rice wine (or dry sherry)
• 2 green onions

Method

To prepare your mise en place, first prepare the sauce by combining the soy sauce, oyster sauce and salt in a bowl. Set aside.

Next, smash the ginger slices with your knife and mince the garlic. Slice the green onions in half vertically and then into 2" -inch pieces. Wash and spin dry the bean sprouts. Measure out the Shao Hsing rice wine into a small container. Cut the pork into matchstick pieces and set everything aside.

Step 2: Preparing the Chow Mein Noodles

• 12 oz chowmein noodles
• 1 tbsp peanut oil

Method

To cook the noodles, bring a large pot of water to a boil. Add the noodles. Once boiling, cook for approximately 3 minutes (or according to the directions on the package) or until the noodles are almost entirely cooked through. Once done, drain the noodles into a colander and rinse with cold water. Drain well to remove the excess water. Place the oil into the pot and add the noodles. Toss to coat with the oil.

Step 3: Stir-Frying the Chow Mein

• 1 to 2 tbsp peanut oil

Method

To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, add the oil, followed by the ginger, garlic and pork. Stir-fry for a minute or so to heat the pork through, being careful not to burn the aromatics.

Next, add the bean sprouts and Shao Hsing rice wine. Toss and stir-fry for about 30 seconds or until the bean sprouts just begin to soften. Add the sauce, noodles and green onions. Stir-fry for another 1 to 2 minutes until the noodles and ingredients are completely heated through and evenly coated with the sauce. Serve immediately.

4 Comments

  • Tim C
    Tim C
    Hi. This sounds like a great recipe, and I'd love to try it, but I couldn't find the recipe for Chinese barbequed pork.
  • Kimberley S Rouxbe Staff
    Kimberley S
    Sorry, for this particular recipe we did not make the BBQ pork. You can purchase it from some Asian markets that have these sorts of delis (as we do in Vancouver) or you can try to make it yourself by searching online for recipes. Cheers!
  • Vicki B
    Vicki B
    I made a very plain (on purpose) pulled pork. I'm assuming I can just make an asian bbq sauce and coat the pulled pork with it, put it in the oven to caramelize a bit and use this in the chow mein? I know it won't be completely authentic but I refuse to go shopping for non essentials when I have food in the freezer to use up first. I also have chow mein noodles to use up, came across this recipe, and thought...Hmmm... What are your thoughts?
  • Eric W Rouxbe Staff
    Eric W
    Yes, you can make this in the oven as you mention. You can also finish the meat in a skillet, developing some browning.

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