Believe me when I say that this dish, Chinese Pan Fried Noodles, is one of the most delicious things I’ve ever made or eaten! The flavors are authentic, the veg is fresh, the process is easy, and the texture of the crispy chow mein is unmatched. I LOVE a springy, crunchy egg noodle!
When I set out to make this dish, I had initially planned to make longevity noodles for the Lunar New Year. But, in the midst of my research I was quickly side-tracked by memories of the pan fried noodles I ate at Nom Wah Tea Parlor in New York City’s Chinatown. Before I knew it, I was studying photos of the famous eatery’s noodles and strategizing my own version!
So here it is, my own pan fried noodle recipe– and I have to say, I’ll be dreaming of this one from now on. 😉
Easy Chinese Pan Fried Noodles With Pork Recipe
Pan Fried Noodles
When stir frying, it’s important to have every ingredient measured and prepped before beginning the cooking process. Otherwise, you run the risk of burning your oil or overcooking your veggies!
Servings: 6 Servings
Ingredients
- 16 oz fresh Chinese chow mein noodles
- canola oil or other high smoke point oil
- 2 tbsp tamari soy sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce, plus more for serving
- 1/2 tsp ground white pepper
- 1 tsp sesame oil
- 1 lb ground pork
- 4 oz sliced shiitake mushrooms
- 1 inch small yellow or white onion sliced into 1wedges
- 1 inch bunch chinese garlic chives cut into 1.5pieces (or scallions)
- 8 oz mung bean sprouts
- 1 tbsp mirin
- toasted sesame seeds for serving
- chili garlic sauce for serving
Instructions
- Bring a pot of water to a boil and blanch the fresh chow mein noodles for 2 minutes, using chopsticks to stir and detangle while cooking. Immediately drain and rinse the noodles well with cold water. (Unlike pasta, noodles for stir frying should be rinsed to stop cooking and to remove excess starch which can cause noodles to clump when frying.) Drain well and allow the noodles to air dry. When dry, toss the noodles with 2 tbsp oil and set aside. (If you’d like to use dried chow mein noodles instead of fresh, be sure to drain while still al dente so they do not break apart when frying.)
- In a medium bowl, combine the tamari, soy sauce, oyster sauce, white pepper, and sesame oil and set aside.
- Brown the pork in a large cast iron skillet over medium-high heat and season with ½ tsp of salt. While cooking, break up the pork into small pieces and allow to brown undisturbed for a few minutes at a time so that it gets really nice and crispy! When well crisped and cooked through, transfer the pork to a large bowl and return the pan to the heat.
- Increase heat to high and add 2 tbsp oil to the pan. Add the mushrooms and onions, stirring frequently, until onions are a bit browned on the edges but still slightly opaque in the center. Transfer the onions and mushrooms to a bowl and return the pan to the heat.
- Add 1 tbsp of oil to the pan and cook chives and sprouts with the mirin for just 2 minutes while stirring. Transfer to a bowl and return the pan to the heat.
- Reduce heat to medium high, and add the noodles to the pan. Let the noodles crisp, checking for desired crispness every minute or so. When ready to flip, use 2 large spatulas or spoons to flip the noodles and crisp the other side.
- Use chopsticks to break up the noodles and add the sauce, mushroom, onion, chives, sprouts. Cook while stirring just a few minutes until everything is well combined. Serve topped with the pork and sesame seeds, with chili garlic sauce and additional oyster sauce on the side.
- Enjoy luck in the new year!
Tell me what you think in the comments below!
