Hong Kong-style chow mein with pork and green vegetables

    26 min

    A mixture of green vegetables adds colour, crispness and food value to this simple noodle stir-fry with pork and dried mushrooms. Chinese egg noodles are prepared more quickly than Western pasta – they only need brief soaking – so this dish can be made from start to finish in less than 30 minutes.

    35 people made this

    Serves: 4 

    • 25 g (scant 1 oz) dried Chinese mushrooms or shiitake
    • chicken or vegetable stock (optional – see method)
    • 340 g (12 oz) Chinese egg noodles
    • 2 tbsp sunflower oil
    • 1 large garlic clove, crushed
    • 1 tbsp finely chopped fresh root ginger
    • 1 fresh red or green chilli, seeded and finely chopped, or to taste
    • 2 tsp five-spice powder
    • 200 g (7 oz) pork fillet, trimmed and cut into strips
    • 2 green peppers, seeded and thinly sliced
    • 100 g (3 ½ oz) small broccoli florets
    • 2 celery sticks, thinly sliced
    • 2 tbsp soy sauce
    • 1 tbsp rice wine (sake or mirin) or dry sherry
    • 100 g (3 ½ oz) bean sprouts
    • 2 tbsp finely chopped fresh coriander
    • 2 tsp toasted sesame oil
    • fresh coriander leaves to garnish

    Prep:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Place the mushrooms in a small bowl and pour in enough boiling water to cover them. Leave to soak for 10 minutes. Line a sieve with muslin or kitchen paper and place it over a bowl, then pour the mushrooms and their soaking liquid into it. Measure the strained liquid and make it up to 100 ml (3 ½ fl oz) with chicken or vegetable stock if necessary, then set aside. Discard any tough stalks from the mushrooms, slice them and set aside.
    2. While the mushrooms are soaking, place the noodles in a large mixing bowl and pour in enough boiling water to cover them generously. Leave to soak for 4 minutes, or according to the packet instructions, until tender. Drain well and set aside.
    3. Heat a wok or large frying pan over a high heat. Add 1 tbsp of the sunflower oil and, when it is hot, stir in the garlic, ginger, chilli and five-spice powder. Stir-fry for 30 seconds, taking care not to let the flavourings burn.
    4. Add the strips of pork and continue stir-frying for about 2 minutes or until they are cooked through. Use a draining spoon to remove the pork from the wok and set it aside.
    5. Add the remaining oil to the wok and heat until it is almost smoking. Stir in the peppers, broccoli, celery and mushrooms, and stir-fry for 2 minutes. Stir in the mushroom liquid, soy sauce and rice wine or sherry, then return the pork to the wok. Continue cooking, stirring constantly, for about 1 minute or until the pork is reheated.
    6. Stir in the noodles, then the bean sprouts and toss together briefly, just long enough to heat the ingredients without softening the bean sprouts, as they should retain their crunch.
    7. Stir in the chopped coriander and sprinkle with the sesame oil. Serve the chow mein immediately, garnished with coriander leaves.

    Some more ideas

    Replace the pork with skinless boneless chicken breasts (fillets), cut into thin slices, or peeled raw tiger prawns. * Use wheat-free Chinese rice noodles for anyone on a gluten-free diet. * For a delicious vegetarian version, omit the pork fillet and add 300 g (10½ oz) mange-tout or sugarsnap peas. Baby sweetcorn, halved lengthways, sliced carrots, chopped French beans, cauliflower florets and sliced fresh mushrooms are also all suitable.

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