I have some of the ground pork leftover from Pate Chaud French Savory Pastry. Need to use it up. Also some bell peppers and bean sprouts. Perfect for chow mein.


  1. 4 oz ground pork
  2. 1/2 TBSP oyster sauce
  3. 1/2 TBSP soy sauce
  4. Black pepper
  5. Pinch sugar
  6. 1/2 TBSP minced garlic
  7. 1 TBSP potato starch
  8. 1/2 medium onion
  9. 1/2 TBSP garlic
  10. Some green veggies
  11. 1/4 red, green, red and yellow bell peppers
  12. 2 leaves Napa cabbage (optional)
  13. 4 oz bean sprouts
  14. 2 TBSP oyster sauce
  15. 1 TBSP soy sauce
  16. 3 TBSP water
  17. 1 TBSP potato starch
  18. 10 oz fresh noodles


  1. In a bowl, put ground pork, 1/2 TBSP soy sauce, 1/2 TBSP oyster sauce, black pepper, garlic and pinch of sugar. Mix well. Put 1 TBSP of potato starch. Again, mix well. Set aside.

  2. Boil water and salt. When water is boiled, put noodles in and cook for 5 minutes. After 5 minutes, drain and wash under cold water to get rid of extra starch. Drain noodles.

  3. On medium high heat, put frying pan on, when pan is hot, put some oil to pan fry noodles.

  4. When both sides of noodles are golden brown (about 5 minutes per side). Slide on serving bowl.

  5. Cut all veggies in long strips, not to big (except for bean sprouts).

  6. Put frying pan on high heat. Put some oil, cook onion and garlic first for 1 minutes. Add ground pork, cook for 2 minutes. Make sure to break up the pork. Add bell peppers, cook another minute, add the rest of veggies, stir for 1 minute. Put 2 TBSP oyster sauce and 1 TBSP of soy sauce. Stir fry for another minute.

  7. Dissolve 1 TBSP of potato starch with 3 TBSP of water in a bowl. Add the liquid into pan. Mix well for 1 minute.

  8. Pour stir fried veggies on top of noodles. Ready to serve.

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