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American

Chow Mein Sandwich

The Fall River, Massachusetts original: dark, glossy chow mein gravy with celery, onion and pork ladled over a heap of crisp fried noodles inside a soft hamburger bun. A knife-and-fork sandwich, sold from Chinese-American lunch counters in the mills towns of southeastern New England since the 1920s.

SnacksLunch & dinner25g+ protein
33 min15 prep · 18 cookEasy505 kcalper serving
Chow Mein Sandwich

Method

  1. Slice 80 g of pork shoulder as thinly as you can across the grain. Slice 40 g of onion and cut 70 g of celery on the diagonal into 5 mm pieces. Slake 2 tsp of cornflour in 1 tbsp of cold water and set the bowl by the stove.
  2. Heat 1 tsp of vegetable oil in a wok or heavy frying pan over high heat until it just shimmers. Add the pork in a single layer and let it sit 1 minute to colour, then stir-fry 1 minute more until no pink shows.
  3. Add the onion and celery and stir-fry 3 minutes over high heat — the celery should stay squeaky and pale green, not soften.

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Per serving

505kcal
27gprotein
54gcarbs
19gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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