Cantonese Chow Mein

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廣東 炒麵 Cantonese Chow Mein
廣東 炒麵 Guangdong Chow Mein
Traditional Chinese Cuisine as prepared in Guangdong Province (simplified: 广东省; traditional: 廣東省 )
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Serving for Four


  • 1 cup chicken broth
  • 4 teaspoons cornstarch
  • 3 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 1 teaspoon black bean sauce
  • 1 tablespoon cooking oil
  • 1 (12 ounce) ground pork
  • 3 garlic cloves, minced
  • 1 red peppers, cubed
  • 1 lb fresh white mushrooms, quartered
  • 3/4 cup celery, sliced
  • 1 cup pea pods
  • 5 green onions, thinly sliced

Pan-Fried Noodles

  • 1 (8 ounce) Chinese egg noodles
  • 10 cups boiling water
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon light soy sauce


Prep Time: 20 mins

Total Time: 40 mins

  • 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.

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