Cantonese Chow Mein Pressure Cooker Recipe
A quick and savory Cantonese-style chow mein made effortlessly in the pressure cooker combining chicken, shrimp, pork, and crisp vegetables with flavorful noodles.
Equipment
- 1 Wok or pressure cooker insert for cooking all ingredients
Ingredients
Main ingredients
- 1 teaspoon Salt
- 1 ½ tablespoons Chicken bouillon
- 1 ½ teaspoons Sugar
- 1 ½ tablespoons Oyster sauce
- ½ teaspoon Sesame oil
- ½ pound Chicken breast sliced
- ½ pound Barbecued pork char siu style
- 6 to 8 Shrimp medium
- 7 to 8 Baby bok choy
- handfuls Broccoli
- handfuls Cauliflower
- ¾ cup Shiitake mushrooms soaked and sliced if dried
- ½ cup Bamboo shoots sliced
- ¼ cup Water chestnuts
- ½ cup Baby corn
- 3 tablespoons Garlic minced
- 250 g Fresh egg noodles 2 packs
- ¼ cup Water
- 1 ½ tablespoons Cornstarch
- 5 tablespoons Oil for stir-frying and thickening
Instructions
Instructions
- Mix the flavouring mix in a small bowl by combining salt, chicken bouillon, sugar, oyster sauce, and sesame oil.
- Boil the egg noodles per package instructions, then drain, rinse under cold water, and set aside.
- Heat 1 tablespoon oil in the wok or cooker insert, stir-fry chicken breast until cooked, then remove and set aside.
- Toss in shrimp and cook until pink and opaque, then remove and set aside.
- Add barbecued pork and stir-fry for 1–2 minutes to warm it, then remove and set aside.
- Add more oil and stir-fry the vegetables until tender-crisp: baby bok choy, broccoli, cauliflower, mushrooms, bamboo shoots, water chestnuts, baby corn, garlic.
- Return meats to pot, add cooked noodles, and pour the flavouring mix over. Stir over high heat to let flavors combine and sauce thicken.
- Serve hot with optional toppings like green onion or sesame seeds for crunch and presentation.
Notes
Store leftovers in an airtight container in the fridge up to 3 days. Reheat with a splash of broth to maintain texture. Freeze for longer storage using flat freezer bags.