Chow Mein With Shrimp and Pork

READY IN: 30mins
Recipe by lazyme

Another recipe from a Chinese cooking class that I attended. Simple and yummy.

Top Review by NcMysteryShopper

This was a fabulous dish and I wish I had put shrimp in it....but DH hates shrimp that is not super fresh, so I did not include it. The flavors are so simple they are complex. I added snow peas that I had left over but otherwise I followed the directions to the letter. For the shredded pork (was not sure about this ingredient) I used thinly sliced boneless pork chops that I cut into strips. I could not get the noodles to crisp like a cake. Some of the noodles began to char so I had to remove the wok from the heat. But, the areas that were crunchy gave a FABULOUS texture to this dish. I would make this one again. Zaar World Tour 4 - Whine and Cheese!

Ingredients Nutrition


  1. Drop noodles into boiling water and boil for five minutes.
  2. Rinse under cold water; drain.
  3. Mix with 1 tablespoon oil.
  4. Set aside.
  5. Mix shrimp with 1/4 teaspoon salt and cornstarch.
  6. Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
  7. Heat 2 tablespoons oil to 400ºF.
  8. Stir fry pork until color changes.
  9. Add sherry, 1 tablespoon soy sauce and sugar.
  10. Stir fry 1 minute; remove.
  11. Heat 2 tablespoons oil to 400ºF.
  12. Stir fry bok choy 1 minute.
  13. Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
  14. Add stock; cook 3 minutes.
  15. Thicken with dissolved cornstarch.
  16. Pour in shrimp and bring to boil.
  17. Remove.
  18. Heat 3 tablespoons oil to 400ºF.
  19. Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
  20. Cook 5 minutes on each side.
  21. Remove to platter.
  22. Place cooked mixture on top of noodles.

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