Shredded Pork Pan-fried Noodles

5 from 3 votes

Shredded Pork Pan-fried Noodles

Shredded Pork Pan-fried Noodles is a delicious dish with Hong-Kong-style crispy noodles, and a flavorful pork stir-fry on top. The sauce drips down onto the noodles and makes for a very tasty combination!

Prep Time30

Cook Time30

Total Time1

Course: Noodles

Cuisine: Chinese

Servings:

Calories: 542kcal

Author: Sarah

Ingredients

For the pork and marinade:

12 ounces boneless pork shoulder or pork butt (partially frozen and cut into thin strips)
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons vegetable oil (or any neutral-flavored oil)
2 teaspoons Shaoxing wine
1 1/2 teaspoons oyster sauce

For the rest of the dish:

12 ounces fresh Hong-Kong-Style noodles for pan-frying (or 7.5 ounces/210g dried noodles, about 5 bundles)
1 cup low-sodium chicken stock
1 tablespoon cornstarch
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon white pepper
4 tablespoons vegetable oil
2 cloves garlic (chopped)
2/3 cup Chinese celery (or regular celery, julienned)
1 small carrot (julienned, about 1 ounce/30g)
1 tablespoon Shaoxing wine
1 1/2 cups mung bean sprouts
2/3 cup Chinese chives (also known as garlic chives, cut into 2-inch/5cm pieces)

US Customary - Metric

Instructions

In a medium bowl, combine the strips of pork with the water, cornstarch, oil, Shaoxing wine, and oyster sauce. Mix with your hands until the pork absorbs all the marinade. Set aside to marinate for 20-30 minutes.
Bring a large pot of water to a boil. Add the noodles, and cook for 30 seconds to 1 minute for fresh noodles, or 2 minutes for dried. Drain well.
In a liquid measuring cup, combine the chicken stock, cornstarch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well and set aside.
In a non-stick pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the noodles in one even layer, and fry for 8 to 10 minutes over medium heat, until golden brown and crispy. Flip the noodles, add an additional 1 tablespoon oil, and fry the other side for another 8 minutes until golden. Remove the noodles to a large plate or bowl.
Heat a clean, dry wok over high heat until lightly smoking. Add the remaining 1 tablespoon of oil, and spread it around the perimeter of the wok. Add the shredded pork in a single layer, and stir-fry until the pork is opaque. Remove the pork from the wok and set aside.
To the remaining drippings in the wok, add the garlic. Cook for 10 seconds, then add the celery and carrot. Stir-fry for 1 minute, and then add the Shaoxing wine to deglaze. Mix the sauce mixture you made earlier to ensure the cornstarch is incorporated, and pour it into the wok. Bring to a simmer, and allow the sauce to thicken.
When the sauce is thick enough to coat the back of a spoon, add the pork back to the wok, along with the bean sprouts and chives. Cook for 30 seconds, until the bean sprouts are tender but still a little crisp, and the chives are wilted. Serve the mixture on top of the bed of noodles.

Nutrition

Shredded Pork Pan-fried Noodles by The Woks of Life. 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