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Char Siu Chow Mein (叉烧炒面) | This recipe uses plenty of fresh herbs and a rich sauce to bring you the best Chinese BBQ pork fried noodles in 30 minutes. It tastes even better than takeout!

Char Siu Chow Mein (叉烧炒面)

4.88 from 8 votes
Not sure what to do with that delicious leftover char siu? Here’s a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles — divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It tastes even better than takeout!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 2 servings
Author: Maggie Zhu


  • 1/2 lbs (225 g) Hong Kong style pan fried noodles (or chow mein noodles) (*footnote 1)
  • 3 tablespoons peanut oil (or vegetable oil)
  • 2 cups (130 g) baby bok choy , cut into bite-sized pieces (*footnote 2)
  • 1 1/2 cup (160 g) char siu pork , chopped
  • 4 green onions , sliced
  • 4 garlic , minced



  • If you’re using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
  • Combine all the ingredients for the sauce in a small bowl. Mix well.
  • Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
  • Add the noodles. If you’re using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you’re using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it’s evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you’re using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
  • Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
  • Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
  • Serve hot as a main dish.


  1. Hong Kong style pan fried noodles are packaged semi-fresh noodles that are already cooked (steamed) and then lightly dried. If you’re using this type of noodle, you can either quickly rinse them in a pot of boiling water for a few seconds or cook them in a frying pan directly with some water. Compared to regular dried noodles, this type is very fast to cook and it yields a crispier result. You can use regular dried noodles in this recipe as well.
  2. See the blog post above on how to prepare bok choy for stir frying.
  3. The dark soy sauce adds brown color to the noodles and the way it caramelizes makes the dish look very appetizing. If you do not have dark soy sauce, use regular soy sauce instead.


Serving: 2g, Calories: 521kcal, Carbohydrates: 44.6g, Protein: 29g, Fat: 25.8g, Saturated Fat: 5g, Cholesterol: 94mg, Sodium: 802mg, Potassium: 659mg, Fiber: 2.9g, Sugar: 10.1g, Calcium: 115mg, Iron: 3mg