Shredded Pork Pan-fried Noodles – The Woks of Life

Oleh : SatuQQ

Shredded Pork Pan-fried Noodles is a delicious dish with Hong-Kong-style crispy noodles and a flavorful pork stir-fry on top. The sauce drips down onto the noodles and makes for a very tasty combination! 

What Sets This Pan-fried Noodle Recipe Apart?

This shredded pork pan-fried noodle recipe is the latest addition to our repertoire of pan-fried noodle dishes, including our Chicken Pan-fried Noodles, Cantonese Soy Sauce Pan-fried Noodles, Honey Hoisin Pan-Fried Noodles, Simple Pan-fried Noodles, Shrimp Chow Mein, and Vegetable Chow Mein. 

You may be wondering what makes this recipe different. What I find interesting is how various pan-fried noodle dishes, while similar, can have pretty different approaches. 

This recipe is probably most similar to our Chicken Pan-fried Noodle recipe, but while pan-fried noodles with chicken often feature mushrooms, sweet leafy green vegetables like choy sum or Chinese broccoli, which go well with chicken, this pork pan-fried noodle features vegetables that pair well with pork, like pungent Chinese celery, sweet carrots, and Chinese chives. 

Cantonese pork pan-fried noodles

The pork is also usually julienned rather than sliced into strips, so that it more closely matches the textures of all the other ingredients in the dish. 

Notes on Ingredients

It’s best to use boneless pork shoulder or pork butt for this recipe, as it has more marbling, which gives the dish more flavor. That said, if you’d like to substitute leaner pork, such as pork loin, you can. It’s much easier to cut the pork into thin strips when it is partially frozen! 

If you don’t have Chinese celery, you can substitute regular celery, and if you can’t find Chinese chives, you can substitute julienned scallions. 

pork pan-fried noodles ingredients

As for the noodles, make sure you’re buying Hong-Kong-Style noodles for pan-frying, which you can buy fresh or dried. Both need to be boiled before draining and pan-frying. If using fresh noodles, boil for 30 seconds to 1 minute. If using dried noodles, boil for about 2 minutes. 

Below, see the package of fresh noodles on the left, and the bundles of dried noodles on the right:



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