Chinese Pork Chow Fun

I shop at my local Asian market about once a month. It’s a small store with only a few aisles, but it pretty much has all of my staples, whether they be pancit bihon, sauces or chili pastes, fermented shrimp, bao, lemongrass, or something other. Upon my recent visit, I decided to browse where a lot of locals where browsing, near the tofu. I’ll admit, I am not a tofu guy (but I could try it again), and as I looked at the various tofu, I noticed some noodles off to the side. A nice package of fresh, somewhat thick, almost a block full of noodles. Looking at the ingredients, and feeling the texture through the wrapper, I figured I could do something with these noodles. They are known as chow fun. Who knew.

Chinese Pork Chow Fun Recipe

I knew exactly what I was going to do with them, and that was to pretty much make a stir fry with some killer sauce, and some fresh peas and asparagus from the farmer’s market.

Let’s get started.


  • 1 cup of pork loin, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • 2 tbsp Shao Hsing Rice wine
  • 3 tbsp mushroom flavored dark soy sauce
  • 1 cup sugar snap peas, cleaned
  • 1 roma tomato, trimmed, and pulp removed
  • 1 cup of asparagus, cut into 2 inch sections
  • 1 tbsp ginger, minced
  • 1 large shallot, diced
  • 3 cloves of garlic, finely chopped
  • 1 Thai chili pepper, smashed, whole
  • 1 1/2 lbs of chow fun noodles, fresh, cut into 2 inch strips
  • Canola oil

Mix the soy sauce, rice wine vinegar, and corn starch. Marinate the pork in this while you prepare the other ingredients.

Heat a large nonstick skillet on medium to high heat. Add about 1 tablespoon of oil to the skillet. Toss in the garlic, ginger, Thai chili, and shallots. Let these cook for a few minutes and take in the aroma.

Next toss in the pork and marinade, and raise the heat just a bit. Cook for a couple of minutes, then add in the peas, tomato, and asparagus. Give a good toss, then add in the mushroom soy sauce. This will add a richness and darkness to it. Let this continue to cook for a few minutes, then remove from the stove and place in a serving bowl.

Chinese Chow Fun Ingredients

Clean out the skillet.

Return the skillet back to the stove and bring back to a medium-high heat. Add about 2 tablespoons of canola oil and bring back to temperature.

Add in the chow fun noodles, and try to separate them with some wooden spoons, or tongs. Cook, undisturbed for a few minutes, then give a good toss, and cook another few minutes.

Add the pork and vegetable ingredients back into the skillet, giving a good toss to incorporate everything. Cook for another minute or two, and then you are ready to serve.

The flavor is out of this world. A soft and silky texture from the noodles is contrasted by the crunch of the asparagus and peas. Flavors of garlic, ginger, and a slight spice from the chili pepper have you coming back for more. This one is a real treat, and a great new experience if you have never cooked with fresh Chinese noodles. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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