Pork Chow Fun Noodles combine thick, chewy rice noodles with pork and vegetables in a savory soy based sauce.
Pork Chow Fun Noodles
By Sue Lau | Palatable Pastime
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Pork Chow Fun Noodles is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week our topic is Chinese Lantern Festival. It surrounds the Chinese New Year lunar festivals as it is winding down but still going on.
Print Recipe
I love any excuse to eat Chinese based foods, especially noodles and dumplings. This noodle dish certainly fits the bill.
I used Dynasty refrigerated chow fun noodles, which are very thick noodles similar to udon. You will find this brand refrigerated, although there are dry chow fun. Note the weights between fresh or dried noodles might vary. Also the prep times. Use your best judgement.
The chow fun will have a chewy texture that reminds of pot sticker dough.
Also, if the sauce is too light depending on your noodles, just make extra.
Sunday Funday
Chinese Lantern Festival
- Karen’s Kitchen Stories: Chicken and Seafood Fried Rice
- Sneha’s Recipe: Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce
- Mayuri’s Jikoni: Pak Choi Noodle Soup
- Palatable Pastime: Pork Chow Fun Noodles
- Amy’s Cooking Adventures: Pork Tang Yuan (Pork Rice Balls)
- Culinary Cam: Torched Pork Belly
- A Day in the Life on the Farm: Woo Dip Harr
Pork Chow Fun Noodles
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Pork Chow Fun Noodles
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Pork Chow Fun Noodles
Ingredients
Stir-Fry:
- 8 ounces ground pork
- 20 ounces Dynasty fresh chow fun noodles (refrigerated, can sub udon noodles)
- 10 ounces chopped cabbage
- 1/2 cup diced carrot
- 1 cup chopped onion
- 3 scallions chopped
- 1 cup fresh bean sprouts
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine
- 2 teaspoons granulated sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
Instructions
- Cook noodles in boiling water 2 minutes or as package directs and drain, keeping noodles warm.
- Cook pork with cabbage, carrot and onion in a skillet; drain off fat.
- Add sauce to skillet with bean sprouts and scallions and cook briefly.
- Then add the noodles, tossing to coat with the sauce.
Notes
Nutrition
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