Silky Cantonese Chow Mein

"Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!"
photo by janelyn070306 photo by janelyn070306
photo by janelyn070306
photo by Whipper photo by Whipper
Ready In:




  • Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
  • Cook noodles in boiling water for 2 minutes and drain.
  • Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
  • Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
  • Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
  • Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
  • Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
  • Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.

Questions & Replies

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  1. I enjoyed this dish, thank you! I didn't succeed at getting crispy noodles, however, which was dissapointing... If I make this again I think I would use less oil and more cornstarch, and add a little something spicy to it, but otherwise, I really enjoyed the flavors.
  2. Very good! I had to do a few adjustments due to lack of some ingredients. I used oyster sauce in lieu of black bean sauce. I had no celery, pea pods or green onions, so instead used fresh broccoli and regular onions. I had a pork shoulder that I just cut up into strips. I also just stir fried the noodles a bit so they were still a bit soft. Will definitely make this again. Much better than a Chinese take-away.
  3. This receipe was very easy and flavorful. The only modifications I made were: not adding soy sauce to the noodles, using sliced pork instead of ground pork and no mushrooms (didn't have any on hand). I could only find garlic black bean sauce which may have had an effect on this dish being a tad too much on the garlic side. Next time I will reduce the amount of garlic cloves and see what happens. This is a great recipe and highly recommend.


Hello, my name is Richard and I'm addicted to Tim Hortons coffee. I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking. My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
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