Pork chow mein

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

From Hairy Bikers' Best of British


  • 500g/1lb 2oz pork fillet (tenderloin)
  • 1 tsp Chinese five-spice powder
  • ½ tsp flaked sea salt
  • freshly ground black pepper
  • 200g/7oz dried medium egg noodles
  • 4 tbsp sunflower oil
  • 2 tbsp soft light brown sugar
  • 2 tsp cornflour
  • 4 tbsp dark soy sauce
  • 2 tbsp mirin or dry sherry
  • 1 red pepper, quartered, seeds removed, sliced
  • 1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long
  • 25g/1oz chunk fresh root ginger, peeled and very finely sliced
  • 3 garlic cloves, very finely sliced
  • 6 spring onions, trimmed and sliced
  • 50g/1¾oz frozen peas
  • 225g/8oz can water chestnuts, drained and halved
  • fried noodles or prawn crackers, to serve


  1. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside.

  2. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside.

  3. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side.

  4. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat.

  5. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate.

  6. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot.

  7. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers.

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