About this recipe:Like it or not, the chow mein you taste from the food stalls in Shanghai are very hard to replicate at home. Probably because they are fried twice! The good news is, my homemade chow mein tastes amazing!
340g pork fillet, sliced into strips
3 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
2 teaspoons cornflour
450g Chinese egg noodles
1 tablespoon vegetable oil or sesame oil
More oil for frying
2 teaspoons freshly chopped root ginger
1 spring onion, chopped
A handful of greens, such as chopped kale or spinach
2 tablespoons dark soy sauce
1 teaspoon sugar
2 teaspoons vinegar
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Method Prep:20min › Cook:10min › Ready in:30min
Mix pork strips with 2 tablespoons of light soy sauce, rice wine and cornflour; marinate for 20 minutes.
Bring a pot of water to the boil, stir in a pinch of salt; add noodles and cook until nearly soft. Remove and immerse in cold water. Drain, stir in oil and mix well.
Heat more oil in a preheated wok. Add ginger and spring onions; fry until fragrant. Add the pork and stir-fry for 5 minutes. Remove and reserve. Heat more oil in the hot wok, add noodles and stir fry for 5 minutes. Remove and reserve. Heat the oil again in the hot wok, add greens and stir-fry until cooked. Add the pork, 1 tablespoon of light soy sauce, dark soy sauce, sugar and vinegar; stir well. Add egg noodles, stir well and serve.