The Simple Joy of this Savory Pork Chow Mein
Comfort food has this magical way of making even the most chaotic weeknight feel manageable, and this savory pork chow mein delivers exactly that kind of kitchen therapy.
I love how this dish transforms simple ingredients into something that feels like a warm hug from your favorite takeout spot. The tender pork mingles with crisp vegetables and those perfectly chewy noodles, creating layers of texture that keep every bite interesting.
It’s the kind of meal that reminds me why I prefer cooking at home—no waiting, no delivery fees, just pure satisfaction.
Ingredients
When it comes to gathering ingredients for this pork chow mein, you’re looking at a pretty straightforward shopping list that won’t send you on a wild goose chase through specialty stores. Most of these items are probably hanging out in your pantry or fridge already, which is one of the reasons I’m so drawn to this recipe—it’s like finding out you can make magic with what you already have.
- 1 lb pork stew meat or 2 1/2 cups cut up chicken meat
- 1 1/2 teaspoons seasoning salt
- 1 medium onion, chopped
- 1-2 garlic cloves
- 1 cup celery, chopped
- 3/4 cup red, yellow and orange peppers, chopped (you can use all colors or stick with just one)
- 5 mixed mushrooms
- 1/2 cup bamboo shoots
- 3 cups white cabbage, thinly sliced
- 0.5 (14 ounce) bag chow mein noodles
- 3 tablespoons soya sauce
- Salt, to taste
- Pepper, to taste
- Margarine or oil for frying
The beauty of this ingredient list lies in its flexibility, honestly. Can’t find bamboo shoots at your local grocery store? No stress—you can skip them or swap in water chestnuts for that satisfying crunch.
Same goes for the pepper situation; if you only have green bell peppers lurking in your crisper drawer, they’ll work just fine. The mixed mushrooms can be whatever catches your eye, whether that’s basic button mushrooms or something fancier like shiitakes.
And here’s a little secret: if pork isn’t your thing, chicken works beautifully, or you could even go completely veggie and bump up the mushroom quantity for that meaty texture.
How to Make this Savory Pork Chow Mein
Making this pork chow mein is honestly one of those cooking experiences where everything just flows together beautifully, like a well-choreographed dance in your kitchen. Start by heating up some margarine or oil in a large frying pan—and I mean large, because this recipe makes a generous amount and you’ll want room to toss everything around without making a mess of your stovetop. Toss in that 1 lb of pork stew meat and get it sizzling, seasoning it with the 1 1/2 teaspoons of seasoning salt while it browns.
Once the meat looks happy and golden, add your 1 medium chopped onion and 1-2 garlic cloves, letting them dance around for about 2 minutes until they smell absolutely incredible. Then comes the fun part—dump in the 1 cup of chopped celery, 3/4 cup of those colorful peppers, 5 mixed mushrooms, 1/2 cup of bamboo shoots, and all 3 cups of that thinly sliced white cabbage, sautéing everything until the vegetables soften up and start looking like they actually want to be friends with each other.
While this vegetable party is happening in your frying pan, you’ll want to get a separate pot of water boiling for the noodles, because timing is everything here and nobody wants soggy noodles ruining the show. Once that water reaches a rolling boil, add salt to taste—I always go with my gut on this one—and drop in half that 14-ounce bag of chow mein noodles.
Here’s where I completely ignore package directions and cook them for just about 4 minutes, because honestly, those instructions seem designed to turn perfectly good noodles into mushy disappointment. Drain those beauties, give them a quick rinse with hot water to stop the cooking process, then add them straight to your frying pan with all those gorgeous vegetables and meat. While the vegetables and meat create such wonderful flavors together, a quality roasting pan can make all the difference when you’re preparing larger cuts of meat for special occasions.
Pour in the 3 tablespoons of soya sauce, add salt and pepper to taste, and toss everything together like you’re conducting a symphony. The noodles soak up all those flavors, the vegetables keep their bite, and suddenly you’ve got this incredible one-pan meal that looks like you actually know what you’re doing in the kitchen.
Substitutions and Variations
Because this recipe is basically a template that begs to be played with, you can swap out ingredients like you’re redesigning your living room—everything’s fair game as long as you keep the basic structure intact.
I’ll use beef instead of pork, or go completely meatless with extra mushrooms and tofu.
Don’t have chow mein noodles? Rice noodles work perfectly.
Missing bamboo shoots? Water chestnuts add that same satisfying crunch.
I can throw in whatever vegetables are lurking in my fridge—broccoli, snap peas, carrots.
The soy sauce stays, but I might add ginger or sesame oil for extra punch.
Additional Things to Serve With Savory Pork Chow Mein
Now that you’ve got this flexible, crowd-pleasing chow mein down pat, let’s talk about what to put alongside it—because honestly, sometimes I look at my plate and think, “This needs a little something extra to make it a proper feast.”
This dish is already pretty complete on its own, packed with protein, vegetables, and noodles, but there are times when you want to turn dinner into more of an event.
I love adding crispy egg rolls or spring rolls for that satisfying crunch factor.
Hot and sour soup makes another fantastic starter that’ll warm you up.
Final Thoughts
After all the chopping, sautéing, and noodle-wrangling, you’ve got yourself a dish that’s going to become a regular in your dinner rotation—trust me on this one.
This chow mein hits all the right notes: tender pork, crisp vegetables, and perfectly chewy noodles. It’s comfort food without the guilt trip.
Plus, it’s forgiving—burnt the garlic slightly? No worries. Overcooked the cabbage? Still delicious.
I love how customizable this recipe is, too. Want more heat? Toss in some chili flakes. Prefer beef? Go for it. This dish adapts to whatever you’ve got going on.
