Canton Noodles with Pork Recipe

Just another way to make a Chinese Noodles, this Canton Noodles with Pork recipe is a fun and easy one pot meal that is from refrigerator to table in well under 30 minutes. 

Dry Canton Noodles are also pretty easy to find and can be found online.

Canton Noodles with Pork

Serves 6
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
By author Dish Ditty

Ingredients

  • 3 tablespoons Oil
  • 2 cups Marinated Pork (see notes for Recipe)
  • 2 tablespoons Cornstarch
  • 1 cup Green Onions
  • 3 cups Shredded Cabbage
  • 1 cup Shredded Carrots
  • 1 Package Dry Canton Noodles Oriental Style (~13 oz)
  • 2 cups Chicken Broth
  • 1/2 cup Chicken Broth
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lo Mein Sauce

Directions

Step 1
Mix together the Cornstarch with Marinated Pork. Set aside
Step 2
Brown Pork
In large skillet, heat oil on high heat. Once hot, add the pork and cook until browned.
Step 3
Add Vegetables
Add the green onions, cabbage, and carrots. Cook until they start to soften, about 2 minutes.
Step 4
Add dry noodles
Add the dry noodles and chicken broth, soy sauce and lo mein sauce. Push the noodles down into the broth and cook covered on medium heat for 5 minutes, stirring occasionally to separate the noodles.
Step 5
Uncover
Uncover and increase the temperature to high. Cook on high until the bottom is crispy.
Step 6
Flip onto plate
Flip over onto a plate and serve. Using an oven mit, place a plate on top of the noodles. Place the oven mitt on the bottom side of the plate and flip the pan over.
Step 7
Remove the pan
Another look at flipping onto a plate.

 

2 Replies to "Canton Noodles with Pork Recipe"

  • comment-avatar
    Joe January 28, 2020 (2:02 pm)

    Followed instructions, noodles stuck to bottom of pan, didn’t crisp at all.
    Was able to salvage most of the ingredients. Tastes wonderful.
    Really wanted to get the noodles like in the picture

    • comment-avatar
      Dish Ditty March 31, 2020 (1:39 pm)

      Sorry it didn’t work for you. You need to use a well seasoned pan or a non-stick pan. I’ll take a look at this recipe again and see if I missed anything. Thanks for your feedback!

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