Stir Fry Rice Noodles Pork Chow Fun Recipe (猪肉炒米粉)

There was a noodle factory in my hometown, which is only 5 minute walk from my house, so I grew up with fresh rice noodles, which are 10 times better than the dry form. In the USA, I only have access to dried rice noodles. By using this hot water soaking method, the mi fun comes out very close to fresh quality. They maintain a chewy texture, and they don’t break as much while stir-frying. 

INGREDIENTS:

To marinate the pork

  • 200 grams of pork, cut into strips
  • 1 tbsp of soy sauce
  • 1 tsp of dark soy sauce
  • 1/4 tsp of baking soda
  • 1.5 tsp of cornstarch

To season the noodles

  • 150 grams of angle hair thin dried rice noodles
  • 1 tbsp of soy sauce
  • 1 tbsp of oyster sauce
  • 1 tsp of dark soy sauce
  • 1/2 tsp of five-spice powder
  • 1/2 tbsp of lard

Others:

  • 2 tbsp of pork lard or cooking oil for stir-frying
  • 2 eggs
  • 150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
  • Toasted sesame seeds as garnish
  • Chili flake to taste, optional

INSTRUCTIONS

Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying, so you get a juice-tender pork. 

Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Soaking in hot water instead of cold maintains the chewy texture and strength, so the noodles don’t break into short pieces while stir-frying. Note: Thicker noodles take a longer time to soak.

Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard to prevent sticking, and five spice powder. Then mix and fluff the noodles until most of the strings are loosened up. Thin noodles like to tangle together. pre-fluffing them makes the string much easier. 

Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around. 

Besides the noodles, you will also need some vegetables. Although you can use whatever you have in your fridge, I do like to collect different colors and textures so the dish will come out better. I have got here some onion, julienned carrot, bean sprouts, and chives. 

Crack two eggs into a bowl and beat them well. Turn the heat to high and pre-heat your wok until smoking hot. Then add 1 tbsp of pork lard. Pour in the egg and fry for 30 seconds. Break the egg into bite-size pieces. Remove to the side. 

Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat has changed color. In my family, chow mei fun has to be cooked with lard. If you don’t like animal fat, you can use vegetable oil.

Add onion and carrot, and stir for a minute then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles until you smell a toasty rice fragrance.

Every string needs to be thoroughly loosened up so it can be cooked evenly. By the way, if you are like me, who has wrist pain, you can fluff the noodles with chopsticks or tongs but do not use a spatula or a turner because they either cut off your noodles or compact your noodles. 
The most important tip while stir frying noodles is to have the heat on high, otherwise all the noodles will end up sticking to the bottom. I didn’t even use that much oil, but the wok is completely non-stick. That is the beauty of cooking with a carbon steel wok. The ingredients sear immediately when they touch the hot surface, so they don’t stick. Also, the heat creates a smoky flavor, which makes the chow fun extra tasty. 

Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!

Look at these noodles – so fluffy and airy. They didn’t break as much after all that manipulating in the wok. Let’s give it a try. This is so good. It reminds me of the fresh noodles that we used to get from the noodle factory. The texture is amazing – moist, tender but still got a bit of bite to it. I especially low the pork lard flavor and the toasty aroma that is created from the wok hay effect. Which makes this dish more complex. I can eat this every day. 

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Pork Stir Fry Rice Noodles Chow Fun Recipe (猪肉炒米粉)

There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare the thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh. 

Ingredients

To marinate the pork

To season the noodles

Others:

Instructions

  • Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice tender pork.
  • Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
  • Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
  • Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
  • Beat two eggs in a bowl and set aside.
  • Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
  • Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
  • Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
  • Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!

Video

 

 

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