Pork Chow Mein

A classic stir-fry featuring tender pork fillet, egg noodles, and crisp vegetables tossed in a glossy soy and mirin sauce.

Quick Pork Main Course Noodles Stir-Fry

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

51.2g

per serving

204.8 g total

Fat

22.1g

per serving

88.4 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Light Brown Sugar

tsp

Cornflour

CondimentsSauces

tbsp

Dark Soy Sauce

tbsp

Mirin

can substitute with dry sherry

GrainsCereals

200

Egg Noodles

dried medium

Meat

500

Pork Fillet

trimmed of fat and sinew, cut into thin slices

NutsSeeds

tsp

Chinese Five-Spice Powder

0.5

tsp

Sea Salt

flaked

Black Pepper

freshly ground to taste

clove

Garlic

finely sliced

OilsFats

Sunflower Oil

4 tablespoons total

Seafood

handful

Prawn Crackers

to serve

Vegetables

piece

Red Pepper

quartered, seeded, and sliced

piece

Carrot

peeled and cut into julienne strips

Ginger

fresh root, peeled and finely sliced

piece

Spring Onion

trimmed and sliced

Pea

frozen

can

Water Chestnut

225g can, drained and halved

Method

Combine meat and vegetables with noodles and stir-fry for 1-2 minutes.

Fry noodles in the remaining oil for 2-3 minutes until golden.

Add ginger, garlic, onions, peas, and water chestnuts and cook for two more minutes.

Stir-fry pepper and carrot in 15ml oil for two minutes.

Brown the pork in 15ml oil over high heat for two minutes and set aside.

Whisk sugar, cornflour, soy sauce, mirin, and 100ml water in a bowl.

Boil egg noodles for 3-4 minutes, drain, rinse with cold water, and toss with 15ml oil.

Trim excess fat from pork, slice thinly, and toss with five-spice, salt, and pepper.

Pour in sauce and toss for 1-2 minutes until hot and glossy.