Chow mein is a classic stir-fry dish that blends noodles, vegetables, and protein in a flavorful sauce. It has many variations, but one of the most approachable and satisfying versions is pork chow mein. This recipe keeps the steps straightforward while still producing a dish with balanced flavors and textures. The goal is to combine tender pork, crisp vegetables, and chewy noodles with a sauce that clings to every bite. Making it at home allows you to adjust the flavors, ingredients, and spice level to match your own taste.
Understanding the Dish
Chow mein is often translated as “fried noodles,” but the style can vary by region and personal preference. Some versions use crisp pan-fried noodles while others favor softer, saucy noodles. The version here leans toward the latter, using stir-fried noodles that absorb the sauce while maintaining a bit of chew. Pork provides a rich, savory base, and vegetables add freshness and crunch. The sauce typically balances soy sauce, aromatics, and a small amount of thickener like cornflour to coat the ingredients evenly.
When preparing chow mein, the key is timing and organization. Stir-frying happens quickly, so having everything sliced, measured, and ready before heating the pan is crucial. A wok is ideal because it allows fast, even cooking, but a large skillet works well if you don’t own one. The dish comes together in under 30 minutes once the prep is done, making it a good option for a weeknight meal.
Ingredients and Flavor Balance
The flavors in chow mein come from a few main elements: the sauce, aromatics like garlic and spring onions, and the natural sweetness of vegetables like carrots and peppers. Water chestnuts add a pleasant crunch, while cabbage contributes both flavor and bulk. Using pork introduces richness, and egg noodles soak up the sauce. The sauce often includes soy sauce for saltiness, a little sugar to balance the savoriness, and cornflour to thicken and give a glossy coating to the noodles and vegetables. Adjusting the sauce to your liking is simple—if you prefer it slightly sweeter, add a pinch more sugar; if you want a thicker coating, a bit more cornflour and water can help.
Preparing the Ingredients
Before you begin cooking, gather and prepare all your ingredients. Slice the pork thinly so it cooks quickly and stays tender. Julienne the carrots and slice the peppers into thin strips so they soften in just a couple of minutes of stir-frying. Chop the cabbage into thin shreds. Spring onions should be sliced diagonally for even cooking and a clean look. The egg noodles should be softened according to the package instructions; if they are too long, a quick chop with a sharp knife makes them easier to mix evenly with the vegetables and sauce.
Keeping the ingredients uniform in size helps them cook at the same rate. Since the stir-fry process moves quickly, having everything cut and ready prevents overcooking some parts while waiting on others.
Cooking the Noodles and Pork
Start by preparing the noodles. If using fresh egg noodles, blanch them briefly in boiling water until just tender, then drain and set aside. For dried noodles, cook them according to the package directions but stop just before they reach full tenderness since they will cook further in the stir-fry. Drain and toss them lightly with a small amount of oil to prevent sticking.
The pork should be stir-fried over high heat. A quick sear helps develop flavor while keeping the meat tender. Cutting the pork into thin strips ensures it cooks in a minute or two. Once the pork is seared and no longer pink, remove it from the pan to prevent overcooking while you stir-fry the vegetables.
Stir-Frying the Vegetables
Vegetables for chow mein should be cooked quickly to keep their color and some of their crunch. Start with aromatics like garlic and spring onions; a brief sauté releases their flavor into the oil. Next, add the harder vegetables like carrots and peppers. Water chestnuts and cabbage follow, softening slightly while retaining texture. Stir-frying over high heat ensures everything cooks fast without steaming in excess liquid.
Keeping the vegetables slightly crisp creates a nice contrast with the noodles. If you prefer a softer texture, you can cook them a little longer, but avoid letting them go mushy.
Combining and Saucing
Once the vegetables are partially cooked, return the pork to the pan. Add the noodles and toss everything together, making sure the ingredients are evenly distributed. At this point, pour in the prepared sauce—a mixture of soy sauce, a bit of sugar, water, and cornflour. Stir constantly as the sauce thickens and coats the noodles and vegetables. If it looks too dry, a splash of water or broth can loosen it; if it’s too thin, a little more cornflour slurry can tighten it up.
Adding mung bean sprouts near the end of cooking gives the dish extra freshness and crunch. They only need a brief toss in the hot pan to warm through without losing their crispness.
Adjusting to Taste
One of the best things about chow mein is how easy it is to adapt. You can adjust the sauce to be saltier, sweeter, or spicier. A touch of chili paste or flakes adds heat if you like spice. Mushrooms or prawns can be added for variety. If you prefer crispy noodles, you can pan-fry the cooked noodles in a little oil before mixing them with the vegetables and sauce, letting them get golden on the edges for a different texture.
Recipe – Easy Pork Chow Mein
Equipment Needed:
- Wok or large skillet
- Sharp knife and cutting board
- Medium pot (for noodles)
- Mixing bowl
- Measuring spoons and cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Pork (thinly sliced) | 8 oz | 225 g |
| Egg noodles | 8 oz | 225 g |
| Carrot (julienned) | 1 medium | 100 g |
| Red bell pepper | 1 medium | 120 g |
| Green cabbage | 2 cups shredded | 150 g |
| Water chestnuts | 1/2 cup sliced | 75 g |
| Spring onions | 4 stalks | 4 stalks |
| Garlic (minced) | 2 cloves | 2 cloves |
| Mung bean sprouts | 1 cup | 100 g |
| Soy sauce | 3 tbsp | 45 ml |
| Cornflour | 2 tsp | 8 g |
| Sugar | 1 tsp | 5 g |
| Water (for sauce) | 1/2 cup | 120 ml |
| Vegetable oil | 2 tbsp | 30 ml |
| Salt and pepper | To taste | To taste |
Preparation Instructions
- Cook the egg noodles according to package instructions until just tender. Drain and set aside.
- In a small bowl, mix cornflour with water to create a slurry. Add soy sauce and sugar; stir until combined.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Add the sliced pork and stir-fry for 1–2 minutes until no longer pink. Remove from the pan and set aside.
- Add the remaining oil to the pan. Stir-fry the garlic and spring onions for 30 seconds until fragrant.
- Add the carrots and bell pepper. Cook for 2 minutes, stirring frequently.
- Add the cabbage and water chestnuts. Stir-fry for another 2 minutes until the vegetables are just tender.
- Return the pork to the pan along with the noodles. Toss everything together.
- Pour in the sauce mixture and stir constantly until the sauce thickens and coats the noodles and vegetables.
- Add mung bean sprouts and toss briefly to combine. Adjust seasoning with salt and pepper to taste.
- Serve hot.
Nutritional Information (per serving):
- Calories: ~300
- Protein: ~18 g
- Fat: ~8 g
- Carbohydrates: ~40 g
- Fiber: ~4 g
- Sodium: ~750 mg
Final Thoughts
Easy pork chow mein works well as a complete meal on its own or as part of a larger spread. The balance of textures and flavors makes it satisfying without being heavy. Once you’ve mastered this version, you can swap proteins, try different vegetables, or experiment with making the noodles crispy. The main thing is to keep the preparation simple and the cooking quick so the dish retains its fresh, stir-fried character.
