Crispy Hong Kong-Style Pan-Fried Noodles with Shredded Pork
Experience the perfect contrast of textures with golden, crunchy noodles topped with a savory shredded pork and vegetable stir-fry. This classic Cantonese restaurant favorite is easy to recreate at home for a satisfying and authentic family dinner.
Servings4 Portions
Prep Time30 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- boneless pork shoulder or pork butt12 oz
- fresh Hong-Kong-Style noodles for pan-frying12 oz
- vegetable oil4 tbsp
- low-sodium chicken stock1 cup
- mung bean sprouts0.5 cup
- Chinese celery0.7 cup
- Chinese chives0.7 cup
- small carrot1
- water2 tbsp
- cornstarch4 tsp
- Shaoxing wine1 tbsp
- oyster sauce1 tbsp
- light soy sauce1 tbsp
- garlic2 clove
- sesame oil0.5 tsp
- sugar0.3 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
In a medium bowl, combine the shredded pork with water, cornstarch, 2 teaspoons of vegetable oil, Shaoxing wine, and oyster sauce. Mix thoroughly by hand until the pork has absorbed the marinade. Set aside to marinate for 20 to 30 minutes.
02
Bring a large pot of water to a boil. Add the noodles and cook for 30 to 60 seconds if using fresh noodles, or 2 minutes for dried. Drain well and pat them dry to ensure they fry properly.
03
In a small bowl or liquid measuring cup, whisk together the chicken stock, cornstarch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper to create the stir-fry sauce. Set aside.
04
Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over medium heat. Spread the noodles in an even layer and fry for 8 to 10 minutes until the bottom is golden brown and crispy. Carefully flip the noodle cake, add another 1 tablespoon of oil around the edges, and fry the other side for 8 minutes. Transfer the crispy noodles to a large serving plate.
