Pork Pan-Fried Noodles (港式豬肉煎麵)

English

Ingredients

For the pork and marinade

  • 12 ounces boneless pork shoulder or pork butt (partially frozen and cut into thin slices)
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil (or any neutral-flavored oil)
  • 2 teaspoons Shaoxing wine
  • 1½ tablespoons oyster sauce

For the rest of the dish

  • 12 ounces fresh Hong-Kong-Style noodles for pan-frying (or 7.5 ounces/210g dried noodles, about 5 bundles)
  • 1 cup low-sodium chicken stock (or water)
  • 1 tablespoon cornstarch
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon sugar
  • ⅛ teaspoon white pepper
  • 4 tablespoons vegetable oil
  • 2 cloves garlic (chopped)
  • 2 sticks of celery (chopped)
  • 2 small carrots (chopped)
  • ½ onion (chopped)
  • 1 bell pepper (chopped)
  • 1 tablespoon Shaoxing wine
  • 1 ½ cups mung bean sprouts (optional)
  • A few Chinese chives (also known as garlic chives, chopped, optional)

Instructions

  1. In a medium bowl, combine the slices of pork with the water, cornstarch, oil, Shaoxing wine, and oyster sauce. Mix with your hands until the pork absorbs all the marinade. Set aside to marinate for 20-30 minutes.
  2. Bring a large pot of water to a boil. Add the noodles, and cook for 30 seconds to 1 minute for fresh noodles, or 2 minutes for dried. Drain well.
  3. In a liquid measuring cup, combine the chicken stock (or water), cornstarch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well and set aside.
  4. In a non-stick pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the noodles in one even layer, and fry for 8 to 10 minutes over medium heat, until golden brown and crispy. Flip the noodles, add an additional 1 tablespoon oil, and fry the other side for another 8 minutes until golden. Remove the noodles to a large plate or bowl.
  5. Heat a clean, dry wok over high heat until lightly smoking. Add the remaining 1 tablespoon of oil, and spread it around the perimeter of the wok. Add the shredded pork in a single layer, and stir-fry until the pork is opaque. Remove the pork from the wok and set aside.
  6. To the remaining drippings in the wok, add the garlic. Cook for 10 seconds, then add the celery and carrot. Stir-fry for 1 minute, and then add the Shaoxing wine to deglaze. Add the pork back to the wok, along with the bean sprouts and chives.
  7. Mix the sauce mixture you made earlier to ensure the cornstarch is incorporated, and pour it into the wok. Bring to a simmer, and allow the sauce to thicken enough to coat the back of a spoon.
  8. Cook for 30 seconds, until the bean sprouts are tender but still a little crisp, and the chives are wilted. Serve the mixture on top of the bed of noodles.

中文

食材

豬肉及醃料

  • 340 克去骨豬肩肉或豬臀肉（部分冷凍，切成薄片）
  • 2 湯匙水
  • 2 茶匙玉米澱粉
  • 2 茶匙植物油（或其他無味油）
  • 2 茶匙紹興酒
  • 1½ 湯匙蠔油

其餘食材

  • 340 克香港式炒麵（或 210 克乾麵條，約 5 束）
  • 1 杯低鈉雞湯（或水）
  • 1 湯匙玉米澱粉
  • 1 湯匙生抽醬油
  • 1 湯匙蠔油
  • 1/2 茶匙芝麻油
  • 1/4 茶匙糖
  • 1/8 茶匙白胡椒粉
  • 4 湯匙植物油
  • 2 瓣蒜（切碎）
  • 2 根芹菜（切碎）
  • 2 根小胡蘿蔔（切碎）
  • 1/2 個洋蔥（切碎）
  • 1 個甜椒（切碎）
  • 1 湯匙紹興酒
  • 1 1/2 杯綠豆芽（可選）
  • 少量韭菜（切碎，可選）

製作方法

  1. 在中等大小的碗中，將豬肉片與水、玉米澱粉、油、紹興酒和蠔油混合。用手攪拌，直到豬肉吸收所有的醃料。靜置醃製20-30分鐘。
  2. 燒開一大鍋水。加入麵條，煮30秒至1分鐘（如果是新鮮麵條），或煮2分鐘（如果是乾麵條）。瀝乾。
  3. 在量杯中，將雞湯（或水）、玉米澱粉、生抽醬油、蠔油、芝麻油、糖和白胡椒粉混合。攪拌均勻，備用。
  4. 在不粘鍋或炒鍋中，用中火加熱2湯匙植物油。將麵條平鋪在鍋中，用中火煎8至10分鐘，直到金黃酥脆。翻面，加入額外1湯匙油，煎另一面8分鐘至金黃。將麵條取出，放在大盤子或碗中。
  5. 在乾淨的炒鍋中，用大火加熱至輕微冒煙。加入剩下的1湯匙油，將油沿著炒鍋周圍攤開。將豬肉平鋪在鍋中，翻炒至豬肉變不透明。將豬肉從炒鍋中取出，放在一旁。
  6. 在炒鍋中的剩餘油中加入蒜。煮10秒鐘，然後加入芹菜和胡蘿蔔。翻炒1分鐘，然後加入紹興酒使其吸收鍋底的味道。將豬肉、豆芽和韭菜放回炒鍋中。
  7. 將先前準備好的調味汁混合均勻，倒入炒鍋中。煮至沸騰，讓醬汁變濃稠到可以裹在湯匙背面。
  8. 煮30秒，直到豆芽變嫩但仍稍脆，韭菜變軟。將混合物倒在麵條上即可食用。

Source: thewoksoflife.com