This post may contain affiliate links. Please read my privacy policy.
Need a quick and tasty meal? This easy pork chow mein recipe takes just 20 minutes, and it’s packed with crispy noodles, tender pork, and a savory sauce.
Old Fashioned Pork Chow Mein
Pork chow mein is one of my go-to Cantonese-style noodle dishes. It’s all about those crispy egg noodles, tender pork, and the savory chow mein sauce that brings everything together. What I love about this dish is how the noodles stay crispy on the outside, while being tender on the inside, just like the chow mein noodles you’d find in Chinatown. Crispy chow mein noodles with pork is the perfect combo of crunch and flavor in every bite.
My easy pork chow mein recipe takes just 20 minutes to make, and if you’re craving that perfect balance of texture and taste, this one’s a winner! Be sure to check out my tips and tricks below to get those noodles just right every time!
Why I Love This Recipe
- Chinatown-Style: My authentic pork chow mein recipe brings those nostalgic Chinatown flavors straight to my kitchen—no need to leave the house!
- Crispy noodles and tender pork. I love how the crispy noodles give that perfect crunch, while the tender pork brings so much flavor. Together, they make this dish way more exciting than regular chow mein, all balanced out with that savory sauce.
- Mouthwatering Sauce. The chow mein sauce is my favorite part—it coats every strand of the crispy noodles!
- Quick and easy. I can whip this crispy pork noodle stir fry up in just 20 minutes—perfect for when I need something delicious but don’t have time to spend hours in the kitchen.
Ingredients
Ingredients For Pork Chow Mein
- Egg noodles – Look for noodles labeled “chow mein” or “egg noodles”.
- Dried shiitake mushrooms – You can use fresh shiitake mushrooms or button mushrooms if you don’t have dried shiitakes, but just keep in mind they’ll be a bit milder in flavor.
- Lean pork – Use pork tenderloin or pork shoulder.
- Oil
- Ginger
- Bean sprouts – If you don’t have bean sprouts on hand, shredded cabbage works just as well!
- Yellow chives – If you can’t find yellow chives, green onions (scallions) work too.
Ingredients For Pork Marinade
- Soy sauce
- Shaoxing wine – If you don’t have Shaoxing wine, dry sherry can work as a substitute.
- Ground white pepper
- Cornstarch
Ingredients For Chow Mein Sauce
- Oyster sauce
- Sugar
- Soy sauce
- Cornstarch
- Water
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
Check out these delicious twists you can try with my recipe to mix things up and keep it exciting:
- Chow Mein: The classic—egg noodles with that savory sauce we all crave. Simple, but always a winner.
- Vegetable Chow Mein: A lighter, veggie-loaded version that’s just as tasty and satisfying. Perfect if you want to keep things fresh and healthy.
- Panda Express Chow Mein Copycat: Missing that takeout favorite? Recreate it at home with all the goodness you love, no need to leave the house!
- Chicken Chow Mein: Switch things up with tender, juicy chicken instead of pork. It’s a great alternative if you’re in the mood for something different.
- Hong Kong Chow Mein: A traditional style with a rich, flavorful sauce that takes this dish to the next level.
- Shrimp Chow Mein: If you’re a fan of seafood, swap in shrimp for a tasty twist that brings some extra flavor!
How To Make Pork Chow Mein
Okay, first thing’s first—blanch the egg noodles in hot water, or just follow the package instructions for par-boiling. Don’t let them cook too long though! Once they’re done, rinse them under cold water for like 10 seconds. Drain them well and give them a little shake in the colander to loosen them up. Then, just let them air dry for about an hour. This is the key to getting those noodles nice and crispy when we fry them!
Alright, next up—soak the dried shiitake mushrooms in some hot water until they’re soft. Once they’ve softened, squeeze out all the water and slice them up thin. Then, grab your pork and marinate it with all the ingredients for the Pork Marinade. While that’s soaking in, mix up the chow mein sauce ingredients. Just set everything aside for now, and we’re ready for the next step!
Heat up a wok or skillet on high and pour in about 2 inches of oil. Once it’s nice and hot, gently lay your noodles flat in the pan. Turn the heat down to medium and leave the noodles alone for a bit—don’t move them around—until the bottom turns golden brown. Then, flip them over and let the other side crisp up. Repeat this until both sides are golden and crispy. Once done, take the noodles out and set them on a plate with paper towels to drain. Make sure to toss those towels after!
Keep about a tablespoon of oil in the wok or skillet over medium heat. Then toss in the ginger, dried mushrooms, and pork. Keep stirring for about 2 minutes until the pork’s cooked through. After that, throw in the bean sprouts and yellow chives, give it a couple of stirs, and then pour in the chow mein sauce. Let it all come together and get delicious!
Once the sauce thickens, just turn off the heat and pour it all over the crispy noodles. Then, serve it up right away—trust me, it’s going to be so good!
Secrets To Perfect Pork Chow Mein Every Time
- When I blanch my noodles, I make sure to keep them nice and firm. Overcooking them just makes it harder to get that crispy texture. After draining, I let them air dry for about an hour. This step is key to getting that perfect crunch when frying them up!
- Hot oil is key if you want those crispy noodles. I always make sure the oil is nice and hot before adding the noodles, and then I try not to stir until they’re golden brown. This helps them crisp up perfectly without falling apart.
- When I’m making a big batch, I always fry the noodles in smaller batches. This way, they don’t overcrowd and get crispy all over.
- I can’t stress enough—don’t skip the cornstarch! It’s the secret to getting that perfect sauce thickness and that beautiful glossy finish. It’s a small step, but it makes all the difference in the dish!
Frequently Asked Questions
It’s all about how the noodles are cooked! Check out my Chow Mein vs Lo Mein post for all the details!
This dish is all about those crispy noodles, so it’s best enjoyed fresh. If you’re planning ahead, you can fry the noodles and prep the sauce and stir-fry separately. Then, just bring everything together right before serving for the best texture and flavor!
If your sauce ends up too thick, it’s probably because there was too much cornstarch or the sauce cooked for too long. No worries, though—just add a splash of water to thin it out, give it a good stir, and you’re back on track!
To store leftovers, let them cool down completely before popping them in an airtight container. If you can, keep the noodles and stir-fry separate—this helps keep the noodles crispy. You can store everything in the fridge for about 2-3 days.
To bring back that crispy texture, reheat the noodles in a dry skillet over medium heat—it works like a charm! For the stir-fry and sauce, you can warm them up in a pan on low heat or give them a quick zap in the microwave.
This recipe is only 376 calories per serving.
What To Serve With This Recipe
This dish is best served as an entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Pork Chow Mein
Ingredients
- 10 oz (280g) fresh egg noodles , or chow mein noodles
- 4 pieces dried shiitake mushroom, stems removed
- 4 oz (125g) lean pork, cut into thin strips
- oil , for frying
- 1/2 tablespoon ginger , julienned or ginger strips
- 2 oz (60g) bean sprouts
- 4 oz (125g) yellow chives, cut into 2-inch strips
Pork Marinade:
- 1 teaspoon soy sauce
- 1/4 teaspoon ground white pepper
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon cornstarch
Chow Mein Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 1/2 teaspoons cornstarch
- 3/4 cup water
Instructions
- Briefly blanch the egg noodles with hot water or par-boil them according to the package instructions. Do not overcook. Rinse the noodles immediately under running cold water for 10 seconds. Drain and loosen the noodles in a colander. Set aside and let the noodles air dry for 1 hour. This will ensure that the noodles are crispy after frying.
- Soak the dried shiitake mushrooms in hot water until softened. Squeeze out the water from the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients for the Chow Mein Sauce together. Set both aside.
- Heat a wok or skillet over high heat and add 2 inches (5 cm) of oil. When the oil is hot, lay the noodles flat in the wok or skillet. Reduce the heat to medium and do not move the noodles until they turn golden brown on the bottom. Turn and flip the noodles over, shallow frying the other side until golden brown and crispy. Repeat the process until both sides are crispy. Remove the noodles from the oil and drain them on a plate lined with paper towels. Discard the paper towels.
- Keep 1 tablespoon of oil in the wok or skillet over medium heat. Add the ginger, dried mushrooms, and pork. Stir continuously for about 2 minutes, or until the pork is cooked through. Add the bean sprouts and yellow chives, stirring a few times before adding the chow mein sauce.
- As soon as the sauce thickens, turn off the heat and transfer it to the top of the crispy noodles. Serve immediately.
Notes
- When I blanch my noodles, I make sure to keep them nice and firm. Overcooking them just makes it harder to get that crispy texture. After draining, I let them air dry for about an hour. This step is key to getting that perfect crunch when frying them up!
- Hot oil is key if you want those crispy noodles. I always make sure the oil is nice and hot before adding the noodles, and then I try not to stir until they’re golden brown. This helps them crisp up perfectly without falling apart.
- When I’m making a big batch, I always fry the noodles in smaller batches. This way, they don’t overcrowd and get crispy all over.
- I can’t stress enough—don’t skip the cornstarch! It’s the secret to getting that perfect sauce thickness and that beautiful glossy finish. It’s a small step, but it makes all the difference in the dish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never tried to cook Chinese style dishes before, but the hot and sour soup was easy and came out very good. Now I’m going to try the chow mein. My wife made it from this recipe a while back and it was good. Now it’s my turn to try..
Hi Jeff, all the recipes on my site are great. Please try more: https://rasamalaysia.com/recipe-index-gallery/
This looks so good. Thanks do much for sharing this. Simon