Pan-Fried Noodles With Pork, Cantonese Style

This recipe is really one of my best. My whole family loves

Pan-Fried Noodles With Pork, Cantonese Style



  • One pack of pan-fried noodles, Cantonese style. You can buy it at a Chinese grocery store


  • Fresh pork loin, 6 oz


  • Yu Choy, 2 oz


  • Salt, one teaspoon
  • A hint of sugar
  • Light soy sauce, one teaspoon
  • Sesame oil, two drops
  • A hint of white pepper
  • A hint of cooking wine
  • Cornstarch, one teaspoon


  • Oyster flavored sauce, one tablespoon
  • Light soy sauce, one tablespoon
  • A hint of salt
  • A hint of sugar
  • Cornstarch, two tablespoons
  • Water, half a bowl
  • Mix all ingredients well and set aside


  • Vegetable oil, 10 tablespoons


  1. Rinse the pork loin and cut it into thin strings
  2. Mix the pork with the marinate and set aside and put it in refrigerator until use
  3. Wash the Yu Choy and cut it into halves. Cook it for half a minute and set aside
  4. Boil hot water and put the noodles in until soft. Use cold water to rinse the noodles and drain
  5. Heat the wok with 4 tablespoons of oil until just hot
  6. Turn the heat to medium high and put the noodles into the wok. Sprinkle salt and add a drop of sesame oil over it. Toss the noodles. Cook it until the bottom is golden brown
  7. Turn the noodles over and pour 2 tablespoons of oil around the edge of the wok and fry it until golden brown. Then put it onto a plate
  8. Heat 4 tablespoons of oil and pan-fry the pork until fully cooked
  9. Mix the sauce again and pour it into the pork and mix them well. Bring to a boil. If the sauce becomes too thick, add cold water
  10. Add the Yu Choy and mix well. Pour over the prepared noodles and serve

2 Responses to Pan-Fried Noodles With Pork, Cantonese Style

  1. Susan Michaels says:

    This looks and sounds fabulous! Happy Chinese New Year 2012, Dicky!!

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