Special Pork Chow Mein

Special Pork Chow Mein


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About this recipe: Stir-fried vegetables contrast perfectly with toasted cashew nuts, succulent pork strips and soft noodles for this filling meal. It's ready in minutes, and lower in salt and oil than ready-prepared and takeaway versions of this popular dish. Delicious!

Jan Cutler

Serves: 4 

  • 2 tbsp sunflower oil
  • 100g cashew nuts
  • 4 garlic cloves, crushed
  • 5cm piece fresh root ginger, peeled and finely chopped
  • 500g stir-fry vegetables
  • 250g cooked pork, such as char sui, cut into strips
  • 300g straight-to-wok egg noodles
  • 2 tbsp soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 2 tsp toasted sesame oil

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat a wok or large frying pan over a medium heat with 1 tbsp oil. Add the cashew nuts and stir-fry for 2 minutes or until golden. Transfer to a plate, and wipe the wok clean.
  2. Heat the remaining oil in the wok or frying pan over a medium heat and stir-fry the garlic and ginger for 10 seconds. Increase the heat and add the vegetable mixture. Stir-fry for 1 minute. Stir in the strips of cooked pork and stir-fry for a further 3 minutes to heat the meat through.
  3. Add the noodles, soy sauce and rice wine or sherry to the wok or pan, and add seasoning. Stir-fry for 3 minutes or until piping hot, then add the sesame oil and toss well to mix. Turn into a warmed serving bowl, scatter with the nuts and serve immediately.

Shopping tip

Look out for packs of ready-prepared stir-fry vegetables that contain pak choi, water chestnuts, peppers, bamboo shoots, broccoli and carrots for this dish.

…another idea

Vegetarian chow mein Heat a wok or frying pan with 2 tbsp sunflower oil and stir-fry 2-3 chopped garlic cloves and a 5cm piece fresh root ginger, peeled and chopped. After 10 seconds add 1 red onion, cut into thin wedges, and 1 large diced aubergine. Stir-fry for about 4 minutes or until starting to soften. Add 1 large courgette, thinly sliced, and 150g sliced chestnut mushrooms. Stir-fry for 4 minutes or until softened, then add 200g diced smoked tofu and 500g straight-to-wok egg noodles, with 3 tbsp black bean stir-fry sauce. Stir-fry for 3 minutes or until the noodles are piping hot, then serve.

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