Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish New Year's pork chow mein with crispy noodles

New Year's pork chow mein with crispy noodles

Name: How to cook New Year's pork chow mein with crispy noodles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

New Year's pork chow mein with crispy noodles

It's one of my family's Filipino traditions to serve noodles on special occasions. So events such as birthdays and New Year's were always greeted with a big plate of long noodles, piled with plenty of veggies and meat. And yes, the noodles must be long and loaded with good stuff, as the dish signifies long life and prosperity. Sending out a plate of sparsely adorned macaroni would definitely send the wrong message. Anyway, it's with this tradition in mind that I made chow mein as part of our New Year's Eve dinner. Special thanks to Marion Grasby, who's become my go-to resource for all foods Asian and from whom large parts of this recipe are lifted. For my version, I chose to go with velveted pork (I'd normally go with shrimp but a family member has a seafood allergy) and a variety of veggies. Feel free to replace the veggies as you like. Just be sure to give the tougher veggies a head start over the softer ones. And Happy New Year everyone!

Ingredient

Food ration :

2 to 4 servings

Cooking time :

25 minutes

250 g

fresh chow mein noodles

centre cut pork chops, boneless, sliced into thin strips

1 tbsp

soy sauce

2 tbsp

Shaoxing wine

2 tsp

cornstarch

1/4 tsp

baking soda

small or 1/2 large onion, sliced thinly

3-4 cloves

garlic, finely chopped (about 1 tbsp)

nub ginger, peeled and cut into matchsticks (about 1 tbsp)

large carrot, sliced thinly

1/2 cup

baby corn

8-10

medium button mushrooms, sliced thinly

red pepper, chopped

2 stalks

kale, ribs removed and roughly chopped

Leaves

from 3 baby bok choy

2 tbsp

oyster sauce

1/2 tsp

sugar

2/3 cup

chicken stock

Cooking instructions

* Step 1

Place the chow mein noodles in a medium bowl and pour in enough boiling water to cover. Let sit for about 1 minute, then drain using a colander. Run cold water over the noodles to stop them cooking, then leave them to drain.

* Step 2

Add the pork and marinade to a bowl and stir to combine. Do not marinate for more than 2 or 3 minutes. Add a good glug of veg oil to a wok on high heat. Add the pork and fry until browned and almost cooked through. This should only take 3 or 4 minutes. Remove the pork to a plate and set aside.

* Step 3

Refresh the oil in the wok if necessary, then add the onion, garlic and ginger. Let fry 1 minute until fragrant, then start adding the veggies. Start with the hard veg first and work towards the softer ones. Give it about 1 ot 2 minutes interval between each.

* Step 4

Return the meat to the wok, then add the Shaoxing wine. Toss for about 1 minute. Whisk together the oyster sauce, soy sauce and sugar with plenty of freshly cracked black pepper and add it as well. Toss to coat. Pour in the chicken stock and bring to a simmer. Make a slurry from 1/4 cup water and 2 heap tsp cornstarch and stir it into the stir fry. Simmer until thickened and glossy. Remove the stir fry to a large bowl and cover it to keep it warm.

* Step 5

Use kitchen paper to carefully wipe clean the inside of your wok. Put it back on high heat and add a good glug of veg oil. Once hot, add the noodles. Give the noodles a toss, then fry for 5 or 6 minutes, flipping occasionally until crisped. Transfer the noodles to a serving platter, then top with the stir fry and sauce. Drizzle lightly with sesame oil before serving.

Note: if there is a photo you can click to enlarge it