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The Hirshon Authentic Chinese “Chow Mein” - 港式肉煎麵

The Hirshon Authentic Chinese “Chow Mein” – 港式肉煎麵

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  • Total Time: 0 hours


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  • Pork Marinade:
  • 1 1/2 tsp oyster sauce
  • 1 tsp sesame oil – TFD endorses only Kadoya brand!
  • 1/2 tsp Chinese mei kuei liuew jiu rose liquor
  • 1 1/2 tsp grated ginger
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp cornstarch
  • 1/8 tsp salt
  • pinch of white pepper
  • 1/4 lb pork loin, julienned
  • ***
  • Sauce:
  • 1 cup homemade or low-sodium chicken stock
  • 1 1/2 tbsp. cornstarch
  • 1 tbsp. oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp dark soy sauce
  • 1 tsp sugar
  • 1/8 tsp salt
  • pinch white pepper
  • 6 cups water
  • 1/2 lb fresh Chinese egg noodles
  • 5 tbsp. peanut oil, heated over high heat with 3 tsp. minced scallion, a bit of both smashed ginger and garlic until the scallions are almost black. Remove solids and discard them, save the oil
  • 1 1/2 tbsp. minced ginger
  • 1 1/2 tsp minced garlic
  • 1/3 cup dried Chinese black shiitake mushrooms, soaked in hot water for 30 min, stems removed and julienned
  • 1 1/2 cup yellow chives or garlic chives, cut into 1/2” pieces
  • 1/2 cup mung bean sprouts
  • 1/2 cup diced Chinese pork sausage (lap cheong) – optional, TFD addition to base recipe, omit and replace with 1/2 cup additional mung bean sprouts for original


  1. Combine marinade ingredients with pork and let rest for at least 30 min. or up to overnight.
  2. Boil water over high heat and add noodles, stirring for 20 sec. Drain and rinse with cold water. Separate and allow to dry for at least 2 hours or overnight, stirring occasionally.
  3. Heat a large cast iron skillet over high heat for 2 minutes, and then add 2 tbsp. peanut oil. Place noodles in skillet in an even layer and cook until browned, 3-4 minutes. Flip the noodles over and add one more tbsp. peanut oil.
  4. Cook for another 3 minutes until browned on the second side. Remove noodles from pan and cover to keep warm.
  5. Heat wok over high heat for 40 sec. Add remaining peanut oil. When oil is hot, add ginger first, then garlic. Then add the pork and marinade, spreading it in a thin layer plus the Chinese sausage if you’re using it.
  6. After 30 seconds, add mushrooms and stir to mix. Make a well in the center and add the sauce ingredients. When the mixture is boiling add chives and bean sprouts, stirring for 2-3 min. Remove from heat and pour over noodles.
  7. Serve at once.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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