Chicken & Pork Chow Mein

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Another popular standard Chinese Restaurant dish. Always one that’s ordered for take out. This is a simple recipe, full of typical vegetables but feel free to add your favorite stir fry green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).

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  • 5

Ingredients

  • Marinade:
  • 12 oz. chow mein noodles or cake noodles, cooked according to package directions
  • 1 TB vegetable oil
  • 1 TB soy sauce
  • 1/2 lb. chicken breasts, 1-inch pieces
  • 1/2 lb. lean pork, 1-inch pieces
  • 2 TB vegetable oil
  • 1 large onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, thinly sliced, slivers
  • 1/4 medium head cabbage, shredded
  • 6 stalks green onion, chopped
  • 1/2 TB sherry
  • 1/2 TB soy sauce
  • 1 tsp. cornstarch
  • 1-inch ginger, minced
  • 1 clove garlic, minced
  • Sauce:
  • 3/4 c. chicken broth
  • 1 TB corn starch
  • 2 TB oyster sauce
  • 1 TB soy sauce
  • 1 TB sherry

Preparation

Step 1

In a small mixing bowl; combine marinade ingredients. Marinate chicken and pork 20 minutes. Prepare noodles: In a large skillet or wok; heat TB of oil. Add noodles and TB of soy sauce. Stir-fry until noodles are light brown, 2 minutes. Place noodles onto serving plate. Keep warm. In a mixing bowl; combine sauce ingredients. Reserve. Into skillet or work over medium high heat; stir fry chicken and pork in oil. Stir-fry until cooked through, 5 minutes. Add onions, celery, carrots, cabbage and green onion. Stir-fry 2 minutes until vegetables are crisp tender. Stir in sauce mixture. Bring to a boil; stirring until thickened. Spoon over noodles. Serves 6.

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