Pork Chow Mein
This is a very speedy dish to cook, so make sure you prepare all the ingredients before you start to cook. If you dont have a wok, use a very large frying pan / skillet.
175g / 6oz medium egg noodles
350g / 12oz pork fillet (tenderloin)
30ml / 2 tbsp sunflower oil
15ml / 1 tbsp sesame oil
2 garlic cloves, crushed
8 spring onions (scallions), sliced
1 red (bell) pepper, seeded and roughly chopped
1 green (bell) pepper, seeded and roughly chopped
30ml / 2 tbsp dark soy sauce
45ml / 3 tbsp dry sherry
175g / 6oz / 3/4 cup beansprouts
45ml / 3 tbsp chopped fresh flat leaf parsley
15ml / 1 tbsp toasted sesame seeds
Soak the noodles according to the packet instructions, then drain well.
Thinly slice the pork fillet. Heat the sunflower oil in a wok or large frying pan and cook the pork over a high heat until golden brown and cooked through.
Add the sesame oil to the pan, with the garlic, spring onions and peppers. Cook over a high heat for 3-4 minutes, or until beginning to soften.
Reduce the heat slightly, then stir in the soaked noodles, with the dark soy sauce and dry sherry. Stir-fry for about 2 minutes. Add the beansprouts and cook for a further 1-2 minutes.
If the noodles begin to stick to the pan, add a splash of water. Stir in the chopped parsley and serve the chow mein sprinkled with the toasted sesame seeds.
Other Pork Chow Mein Recipes