Pork Pan-Fried Noodles

Recipe Created For
Main Ingredient
Cook Time
Under 1 hr.
Serving Size

0 reviews >

Marine and Oyster




View More Reviews
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Pork Pan-Fried NoodlesPork Pan-Fried Noodles

Created for the wok


  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt, divided
  • 12 ounces lean pork butt, cut into 1/4-inch pieces
  • 1/3 cup chicken broth
  • 1/2 teaspoon sugar
  • 4 tablespoons vegetable oil, divided
  • 8 ounces Hong Kong-style pan-fried noodles
  • 4 large cloves garlic, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 cup snow peas, trimmed
  • 1 cup shiitake mushrooms, sliced
  • 2 green onions, thinly sliced


In a small bowl, whisk together the rice wine, cornstarch, soy sauce, sesame oil and 1/2 teaspoon of salt. Toss together with the pork and set aside to marinate.

In a medium bowl, combine the chicken broth, sugar and remaining 1/2 teaspoon of salt. Set aside.

Heat wok over medium-high heat until a drop of water vaporizes within 2 seconds. Swirl in 1 tablespoon of vegetable oil. Add the noodles, spreading them out to cover the surface of the wok like a pancake. Reduce heat to medium and fry for 1-2 minutes. Pour in 1/4 cup of water to steam and tenderize the noodles. Press the noodles down as they cook. Once the water has evaporated, about 2 minutes, repeat the process with another 1/4 cup of water. The bottom should be crispy and caramelized.

With a metal spatula, carefully flip the noodle pancake over. Swirl in another tablespoon of vegetable oil, along with 1/4 cup of water, to fry the other side. When the water has evaporated and the other side is a light golden brown, carefully remove the pancake to a large serving plate.

Reheat the wok over medium-high heat. Swirl in 1 tablespoon of oil and add the pork. Allow the pork to brown on one side, about 2-3 minutes. Add garlic and stir, letting cook another 1-2 minutes. When the pork is browned but not cooked fully through, remove to a separate plate.

Swirl in the last tablespoon of vegetable oil and cook the vegetables until they are soft and their color has deepened.

Return the pork to the wok, along with the chicken broth mixture. Toss with a spatula until everything comes together, about 30 seconds. Serve over noodels and garnish with green onions.
Pork Pan-Fried Noodles