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Quick Roast Pork Chow Mein
Quick Roast Pork Chow Mein
Quick Roast Pork Chow Mein
Quick Roast Pork Chow Mein cover
From the Cook
From the Cook
From the Cook
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Quick Roast Pork Chow Mein

itisakeeper.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Follow the package instructions to cook the noodles, drain, and set aside.
2
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Place a large skillet over medium-high and heat the sesame oil. Add garlic and ginger and heat them for one minute.
3
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Add in oyster sauce, soy sauce, and coriander. Stir until all ingredients are combined.
4
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Add the shredded pork to the skillet and cook 2-3 minutes or until heated all the way through.
5
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In a small bowl, whisk together cornstarch and chicken broth and then pour mixture into the skillet.
6
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Add the coleslaw mix and cooked noodles into the skillet and toss until combined.
7
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If desired, garnish with chives, sesame seeds, and lime wedges

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Tips & Tricks (5)

  • Toast Your Sesame Oil First 🫖
    Warm the toasted sesame oil in the pan for 30 seconds before adding garlic and ginger to unlock deeper, more aromatic flavors that permeate the entire dish.
  • Cornstarch Slurry Secret 🥢
    Mix cornstarch with cold chicken broth separately before adding to create a smooth, lump-free sauce that clings perfectly to noodles without clumping.
  • Pre-Cook Noodles Al Dente 🍝
    Cook your chow mein noodles 1 minute under the package time, then finish them in the sauce to prevent mushiness while allowing proper flavor absorption.
  • Shred Your Coleslaw Mix Fresh 🥬
    Add the coleslaw mix in the final 2 minutes of cooking to maintain its crisp texture and fresh crunch—this creates essential textural contrast against soft noodles.
  • Balance Your Sauce Perfectly ⚖️
    Start with equal parts soy and oyster sauce, then add a squeeze of lime juice and fresh ginger to achieve the ideal umami-acid balance that elevates the entire dish.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.

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