Cantonese Chow Mein

“Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!”

Ingredients Nutrition


  1. Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
  2. Cook noodles in boiling water for 2 minutes and drain.
  3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
  4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
  5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
  6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
  7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
  8. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.

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