Pork Chow Mein Noodles

Pork Chow Mein

In an era dominated by complex fusion cuisines and gourmet twists, there’s something refreshingly straightforward about recipes from yesteryear. Here on this website is a cookbook featuring quick and easy dishes from a collection compiled roughly fifty years ago in a rural community.

This recipe embodies the era’s practical approach to exotic flavors, using everyday pantry staples to whip up a meal in under 30 minutes. The instructions are as uncomplicated as they come: Melt the butter in a hot skillet, sear the pork and onions for five minutes, then add celery, seasonings, and hot water. Cover and simmer briefly before stirring in the bean sprouts and thickening mixture. Bring it to a boil, cook for another five minutes, and serve piping hot over the noodles. It yields four servings, making it ideal for a family dinner or a quick weeknight treat. What stands out is its no-fuss nature—no fancy wok required, just a 10-inch skillet and ingredients likely found in a 1970s kitchen.

While purists might note its departure from authentic Cantonese chow mein (think crispy fried noodles versus soft ones), this version reflects the popularized adaptations that swept American households post-World War II, thanks to brands like LaChoy. It’s a testament to how rural cooks embraced global influences with local twists.

If you’re craving a blast from the past, this Pork Chow Mein is worth recreating. Pair it with a simple salad for balance, and you’ll have a comforting meal that bridges generations.

Pork Chow Mein

Instructions for Pork Chow Mein Recipe

   Melt butter or Oleo in 10-inch hot skillet. Add meat, stir and sear quickly, and onion and fry 5 minutes. Add celery, salt, pepper and hot water. Cover and cook five minutes. Add drained bean sprouts. Add thickening, mixed thoroughly and heat to boiling, cook 5 minutes. Serve piping hot with Chinese noodles. Serves 4