Stir-fried Egg Noodles with Shredded Pork and Yellow Chives豬肉絲韭黃炒麵
A classic Cantonese stir-fry featuring springy egg noodles, tender shredded pork, aromatic yellow chives, and crunchy bean sprouts, all tossed in a savory soy-based sauce.
01Ingredients
- Fresh Egg Noodles
- Pork Loin, shredded
- Yellow Chives, cut into 5cm segments
- Bean Sprouts
- Shallots, thinly sliced
- Garlic, minced
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- Sesame Oil
- White Pepper
- Sugar
- Cornstarch
- Cooking Oil
- Water
Nutrition (per serving)520kcal
- Protein24.5g
- Carbs58g
- Fat18.5g
Fiber 2.2 gSodium 890 mg
02Steps
- Marinate shredded pork with light soy sauce, white pepper, sugar, cornstarch, and water. Mix well and set aside.
- Blanch egg noodles in boiling water until al dente. Drain and rinse with cold water, then toss with a little cooking oil to prevent sticking.
- Heat cooking oil in a wok over high heat. Add marinated pork and stir-fry until cooked through. Remove pork from wok and set aside.
- In the same wok, add a little more cooking oil if needed. Sauté sliced shallots and minced garlic until fragrant.
- Add yellow chives and bean sprouts. Stir-fry until slightly softened but still crisp.
- Return cooked pork to the wok. Add blanched noodles.
- Pour in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Stir-fry quickly to combine all ingredients and coat the noodles evenly.
- Season with white pepper if desired. Serve immediately.
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