Thursday, February 19, 2015

Recipe of the Week: Pork Chow Mein Noodles (Chinese New Year 2015)

Happy Chinese New Year!  Today marks the beginning of the Chinese Spring Festival 2015 which runs through March 5th. 

The year is the year of the goat.

In honor of the holiday, here is a simple noodle dish.


 Pork Chow Mein Noodles


14 ounces fresh chow mein or thin egg noodles
3 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1 pound ground pork
2 garlic cloves, crushed
4 green onions, thinly sliced
2 celery sticks, thinly sliced
1/4 cup chicken stock
2 tablespoons Chinese stir0-fry sauce
1/4 cup oyster sauce
1/2 small Chinese cabbage (Napa cabbage), shredded
1 cup  beansprouts
soy sauce , to serve


Place noodles in a heatproof bowl.  Cover with boiling water and let stand for 2 minutes or until tender.  Drain. Separate. Set aside.

Heat wok over medium heat.  Add peanut oil and swirl to coat. Add egg and tilt wok to form a thin omelet.  Cook for 1 minute or until almost set.  Slide omelet out and onto a chopping board.  Roll up and thinly slice.

Heat remaining oil in wok.  Add pork.  Cook by breaking up with a wooden spoon, until browned, about 5 minutes.  Add garlic, green onions and celery.  Mix together and cook for 1-2 minutes.

Add stock, Chinese sauce and oyster sauce to the mixture.  Bring to a boil.  Add noodles and cabbage.  Cook for 1 minute.  Add sprouts and omelet.  Stir to combine.  To serve, drizzle with soy sauce.