Can I use dried noodles instead of fresh?
Yes, you can use dried egg noodles. Just cook them according to package directions until al dente before adding to the stir-fry.
LUNCH
Hong Kong Style Stir-fried Noodles with Shredded Pork and Vegetables
This classic Hong Kong-style noodle dish features tender shredded pork, crisp vegetables, and chewy egg noodles, all tossed in a savory sauce. It's a quick and satisfying meal perfect for lunch or a light dinner.
HOW TO MAKE IT
Let's cook.
01
Marinate the shredded pork: In a small bowl, combine the shredded pork with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Mix well and set aside for 10 minutes.
02
Cook the noodles: Bring a pot of water to a rolling boil. Add the fresh egg noodles and cook for 2-3 minutes, or until al dente. Drain immediately and rinse with cold water to prevent sticking. Toss with 1 teaspoon vegetable oil.
03
Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, and sesame oil. Set aside.
04
Stir-fry the pork: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 2-3 minutes, until cooked through and lightly browned. Remove the pork from the wok and set aside.
05
Stir-fry the vegetables: Add another 1 tablespoon of vegetable oil to the wok. Add the shredded cabbage and carrots and stir-fry for 2 minutes, until slightly tender-crisp. Add the sliced green onions and stir-fry for 30 seconds.
06
Combine and finish: Return the cooked pork to the wok with the vegetables. Add the cooked noodles and pour the prepared sauce over everything. Toss continuously for 1-2 minutes, ensuring the noodles and ingredients are evenly coated with the sauce and heated through. Serve immediately.
About This Recipe
This classic Hong Kong-style noodle dish features tender shredded pork, crisp vegetables, and chewy egg noodles, all tossed in a savory sauce. It's a quick and satisfying meal perfect for lunch or a light dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of white pepper to the pork marinade. Adjust the amount of dark soy sauce for a deeper color, but be mindful of its saltiness. Don't overcrowd the wok; stir-fry in batches if necessary to ensure even cooking and browning.
Easy Substitutions
Chicken breast or firm tofu can be used instead of pork. Feel free to use other quick-cooking vegetables like bean sprouts, bell peppers, or snow peas. Dried egg noodles can be used, but follow package instructions for cooking time.
Storage & Reheating
Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or a hot skillet with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve this dish with a side of chili oil for an extra kick, or a light clear soup. A sprinkle of toasted sesame seeds or fresh cilantro can add a nice garnish. Pair it with some steamed dumplings or spring rolls for a more complete meal.
Common Mistakes
Overcooking the noodles: This will result in mushy noodles. Cook them just until al dente. Overcrowding the wok: This lowers the temperature and steams the ingredients instead of stir-frying them, leading to soggy results. Not having ingredients prepped: Stir-frying is fast-paced; have everything chopped and measured before you begin. Too much sauce: This can make the noodles overly salty or wet. Start with the recommended amount and adjust to taste.
Frequently Asked Questions
What kind of pork should I use?
Pork loin or tenderloin works best for shredding as it cooks quickly and stays tender. You can also use pork shoulder, but it might require a slightly longer cooking time.
How can I make this dish vegetarian?
Omit the pork and oyster sauce. Use firm tofu or tempeh, and substitute oyster sauce with a vegetarian oyster sauce or a mushroom-based stir-fry sauce.
MORE TO KNOW
The key to a good stir-fry is high heat and quick cooking. Ensure all your ingredients are prepped and ready before you start cooking, as the process moves very fast. Using a well-seasoned wok will also contribute to the authentic flavor and texture of the noodles. The cold water rinse for the noodles is crucial to stop the cooking process and remove excess starch, preventing them from becoming gummy.
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