CHAR SIU CHOW MEIN (叉烧炒面)
Not sure what to do with that delicious leftover char siu? Here's a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles - divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It tastes even better than takeout!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- If you're using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
- Combine all the ingredients for the sauce in a small bowl. Mix well.
- Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
- Add the noodles. If you're using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you're using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it's evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you're using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
- Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
- Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
- Serve hot as a main dish.
Nutrition Facts : ServingSize 2 g, Calories 521 kcal, Carbohydrate 44.6 g, Protein 29 g, Fat 25.8 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 802 mg, Fiber 2.9 g, Sugar 10.1 g
PORK CHOW MEIN
This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.
Provided by LLGARD
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
- Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 9.5 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 2 g, Sodium 559.6 mg, Sugar 3.5 g
PORK CHOW MEIN
I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
PORK CHOW MEIN IN CHAR SIU SAUCE
This is from Periplus : Chinese And Asian Step-by-Step. This is a kid pleaser. I have made this several times and it is now a firm family favourite. I have varied the vegetables in the chow mein depending on what I could get. I love adding dried shiitake mushrooms which I pre-soak in hot water before shredding. Sometimes, I don't deep-fry the noodles (for the sake of my weight conscious DH) - both ways the sauce works out fine.
Provided by Adelynn
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in a large pan of boiling water and cook until just tender.
- Drain noodles in a colander.
- Spread out on a clean tea towel to dry.
- Cut onion into quarters or eighths and separate layers.
- Cut carrot into thin strips.
- Cut spring onions into 5 cm lengths and the capsicum into 2.
- 5 cm squares.
- Heat 1 Tablespoon of the oil in a heavy-based pan.
- Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
- Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
- Remove noodles to a plate and keep warm.
- Repeat this procedure with the remaining noodles.
- Heat remaining oil in a wok and cook the garlic and ginger until light golden.
- Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
- Add the ham fat, pork and char sui sauce and cook a further minute.
- Add bean sprouts and toss for a few seconds.
- Dissolve the cornflour in a little of the stock.
- Add with the remaining stock to wok.
- Stir until the liquid boils and thickens.
- Place noodle cakes on a serving platter and use a knife to break them up.
- Pour pork mixture over.
- Serve immediately.
Nutrition Facts : Calories 463.3, Fat 21, SaturatedFat 3.3, Cholesterol 54.8, Sodium 136.9, Carbohydrate 57.4, Fiber 4.6, Sugar 6.4, Protein 12.4
EASY CHAR SIU (CHINESE BBQ PORK)
The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.
Provided by Tony Tan
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
- Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
- Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
SIMPLE CHAR SIU PORK MARINADE
I made this one night when I only had a few ingredients on hand. These four simple ingredients give the pork a wonderful flavor. For best results, put pork in a resealable bag and pour the marinade over the pork; marinate overnight.
Provided by eviltwin
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix brown sugar, soy sauce, garlic powder, and crushed red pepper in a bowl.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 30.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 910.4 mg, Sugar 27.5 g
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