Chow Fun with Barbecued Pork and Snow Peas Recipe

Name: Chow Fun with Barbecued Pork and Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz fresh rice noodles, cut into 1/2-inch-wide strips if necessary; 1/4 cup plus 1 teaspoon peanut oil; 3/4 cup chicken stock or low-sodium chicken broth; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 2 teaspoons sugar; 1 tablespoon Chinese rice wine or medium-dry Sherry; 1/4 lb snow peas, trimmed; 4 scallions, cut into 2-inch-long julienne; 6 oz cha siu (Chinese boneless barbecued pork), thinly sliced; 2 teaspoons finely chopped garlic; 2 teaspoons finely chopped peeled fresh ginger; 1/2 teaspoon cornstarch mixed with 2 teaspoons water; 1/2 cup fresh mung bean sprouts; A few drops of Asian sesame oil

Servings: persons

14 oz fresh rice noodles, cut into 1/2-inch-wide strips if necessary
1/4 cup plus 1 teaspoon peanut oil
3/4 cup chicken stock or low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons sugar
1 tablespoon Chinese rice wine or medium-dry Sherry
1/4 lb snow peas, trimmed
4 scallions, cut into 2-inch-long julienne
6 oz cha siu (Chinese boneless barbecued pork), thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/2 teaspoon cornstarch mixed with 2 teaspoons water
1/2 cup fresh mung bean sprouts
A few drops of Asian sesame oil

1
Separate noodles, then toss with 1 teaspoon peanut oil.
2
Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
3
Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
4
Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke.
5
Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together).
6
Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute.
7
Add pork, garlic, and ginger and stir-fry 1 minute.
8
Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock.
9
When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds.
10
Stir in bean sprouts and remove wok from heat.
11
Season with sesame oil and pepper.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 oz fresh rice noodles, cut into 1/2-inch-wide strips if necessary, 1/4 cup plus 1 teaspoon peanut oil, 3/4 cup chicken stock or low-sodium chicken broth, 2 tablespoons oyster sauce, and more.

Yes, Chow Fun with Barbecued Pork and Snow Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chow Fun with Barbecued Pork and Snow Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions