Cantonese chow mein is a favorite of mine, thankfully my wife likes it also. Even just the chow mein noodles by themselves is something I totally enjoy. Strange thing is the best noodles I have had in Winnipeg is in the food court at Polo Park mall. I try them at every place I can and there not as good. Since it is a chain restaurant it has to be the cook at the Polo Park restaurant. The reason I like them and have them often when we are at Polo Park is that they’re as good as mine. Made them for my brother and sister-in-law a long time ago and thought I would have lots of leftovers, didn’t happen as my brother finished them all. He said they were the best noodles he had ever had so they must of been good. His favourite thing to have was chinese food and he liked mine. Since my wife likes chicken or pork with the noodles I rarely make just the noodles at home. Supper tonight was a pork chow mein because I have lots of pork tenderloin in the freezer. You can substitute beef, chicken, and even shrimp with the same other ingredients and have a great meal. I cut the vegetables into match stick shapes because it’s fun and because I like how they look with the noodles. Just cut them anyway you like yours cut. Because I froze the bag of chow mein noodles they need to be rinsed in hot water for 2 minutes, if there fresh just rinse them for about 30 seconds under the tap.
1/2 bag chow mein noodles rinsed under hot water and drained
1/2 pork tenderloin cut into thin pieces, you want them about a 1/4 inch and about an inch and a half long
1 rib celery cut into inch and a half long match sticks
1 carrot cut on the diagonal then cut into match sticks
1/2 red pepper cut into match sticks about an inch and a half long
1 onion sliced thin and cut into about an inch and a half pieces
8 mushrooms thinly sliced
5 green onions cut and inch and a half long
4 cloves garlic minced
1 teaspoon minced ginger
1 and 1/2 teaspoons sesame oil
1 teaspoon canola oil
2 tablespoons soy sauce, plus 1 teaspoon for the pork
1/2 cup of chicken broth
3 teaspoons corn starch
Salt and pepper to taste
1 teaspoon dry sherry
Mix sherry, 1 teaspoon soy sauce, 3/4 teaspoon sesame oil, 2 cloves garlic, 1 teaspoon ginger in a small bowl, add the pork and mix well. Refrigerate for 1 or 2 hours before using.
Mix 2 tablespoons soy sauce, 1/2 cup chicken broth, and 3 teaspoons corn starch together in a glass and set aside.
Preheat your oven to 200. Preheat a non-stick frying pan on medium heat add the chow mein noodles and sprinkle with 3/4 teaspoon sesame oil, salt, pepper, and 2 minced cloves garlic and mix. Flatten it down and leave it alone for 2 minutes, turn it over as best you can, flatten and leave alone for 2 minutes. Transfer the noodles to a casserole dish and place in the oven. Turn the frying pan to medium high heat, add the canola oil and mushrooms, stir fry until the mushrooms start to brown. Add the rest of the vegetables starting with the hardest and stir fry for 30 seconds between each vegetable. When the last vegetable goes in stir fry for 1 minute, remove to a plate. Add the pork to the pan and stir fry for about 1 minute, add the vegetables back to the frying pan and mix. Pour the sauce mixture into the pan and mix until it thickens, spoon evenly over the noodles and serve.