Saucy Chow Mein

by Sarah

in Asian Dishes, Egg-Free

Easy, Saucy, Slurpable Chow Mein | Savoring SpoonIf there is one thing the Savoring Spork loves, it is chow mein – especially saucy chow mein with noodles swimming in a golden brown coat of soy sauce. Chow mein translates to “fried noodles” and is the noodle cousin of fried rice. You can put anything you want in it – make it vegetarian or with meat – and it will taste good.

Whenever we go to our local Asian grocery to pick up ingredients, we get some coupons to use at the hot-food bar. Almost every time we get coupons, the Spork goes for the chow mein. He uses his engineering skills to make sure that the to-go box is expertly packed to yield almost three meals worth of noodles in a size small box. I photograph it every time on my phone because I wish I had those skills.

Easy, Saucy, Slurpable Chow Mein | Savoring SpoonWhile we love the occasional chow mein from the grocery hot food isle, it’s a bit too greasy to be nutritious. This recipe is a healthier and more colorful version of the grocery store chow mein. You can make it with shrimp and pork, or substitute meat with cut up pan-fried tofu for an equally delicious dish.

Chow Mein
Prep time
Cook time
Total time
Saucy Slurpy Shrimp and Pork Chow Mein
  • Yakisoba noodles (12 oz)
  • 0.5 lb pork
  • 0.5 lb fresh shrimp
  • ½ onion
  • 9 green onions
  • 2 carrots, shredded
  • ½ cabbage
  • 2 tablespoons hoisen sauce
  • Salt to taste (~ 1 teaspoon)
  • 4 teaspoons oil
  • ½ cup soy sauce for marinating only
  1. Slice pork into strips, and marinate a few hours in ½ cup of soy sauce, topped with water so all the meat is covered. Marinate in the fridge.
  2. Boil yakisoba noodles in water (enough to cover noodles) and drain. Run cold water over noodles to cool. Set aside.
  3. Cut vegetables: onions into ½ circles, cabbage into strips. Shred carrots in food processor. Cut green onions and save ¼ cup for garnish at end.
  4. Add 2 teaspoons oil to non-stick pot, drain shrimp, and cook shrimp on high till cooked ~ about 3 minutes on high heat. Add 1 tablespoon of hoisen sauce and stir to coat shrimp. Set shrimp aside on a plate.
  5. Drain marinated meat, and add to pan. Stir to cook through ~ 4 minutes on high heat. Set aside pork on a plate.
  6. Add 2 teaspoons oil, add scallions to oil. Stir till fragrant ~ 1 minute. Add the remainder of the vegetables and stir till cooked through ~ 2-3 minutes. Add 1 teaspoon salt.
  7. Add meats back to the pan, Stir to mix. Add yakisoba noodles and give it a good stir. Add 1 tablespoon of hoison sauce. Taste and dd more salt if you wish it to be saltier.
  8. Garnish with saved scallions and serve hot!


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{ 8 comments… read them below or add one }

1 Natalie @ Obsessive Cooking April 24, 2015 at 7:34 am

Using coupons and eating lots of chow mein? I believe B and the Spork have quite a bit in common :) Looks delicious Sarah


2 Sarah April 24, 2015 at 10:34 am

Thanks Natalie! Great minds think alike 😉


3 Connie @ Sprig and Flours April 25, 2015 at 8:48 am

LOL I think most men are really good at making the most of small spaces…it’s like a game that they HAVE to win. This chow mein looks so so soooo amazing! I love that you added shrimp!! I am always in the mood for chow mein too (:


4 Sarah April 25, 2015 at 10:16 am

Thanks Connie! :)


5 Sonali- The Foodie Physician April 25, 2015 at 1:41 pm

This looks so saucy and tasty! Those box packing skills sound impressive!


6 Sarah April 25, 2015 at 9:21 pm

Thanks Sonali!


7 Manali @ CookWithManali April 26, 2015 at 9:49 am

love noodles! these look great Sarah! :)


8 Sarah April 26, 2015 at 11:12 am

Thanks Manali!


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