A pork chow mein recipe that is better than takeout. Melt in your mouth pork tenderloin, vegetables and glossy sauce-covered egg noodles. This is one of those lick-the-bowl-clean recipes that is quick, easy, and delicious.
This is a packed with flavour noodle dish. A staple in my recipe collection. The great thing about this recipe is you can swap out the vegetables for what is in the fridge, as well as the pork if you wish.
Sara xxx
This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.
Printable Recipe
Pork Chow Mein
Ingredients
- 500 g pork tenderloin | trimmed and cut into thin slices
- 1 teaspoon Chinese five spice powder
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 200 g egg noodles | prepare as per packet instructions
- 1 tablespoon vegetable oil
- 1½ tablespoon brown sugar
- 2 teaspoon cornflour
- 60 ml (¼ cup) dark soy sauce
- 40 ml (2 tbsp) shaoxing (Chinese cooking wine) | substitute dry sherry
- 100 ml (⅓ cup + 1 tbsp) water
- 1 brown onion | thinly sliced
- 1 red capsicum (bell pepper) | thinly sliced
- 4 celery stalks | thinly sliced on diagonal
- 3 mushrooms | thinly sliced
- 25 g ginger | peeled and thinly sliced
- 3 garlic cloves | thinly sliced
- Extra vegetable oil for cooking
Instructions
- Place Chinese five spice, salt, and pepper in a bowl. Mix well and add the prepared pork. Toss pork slices thoroughly and coat well. Set aside.
- Prepare egg noodles as indicated on the packet. This will depend on if they are dried noodles are par-cooked shelf-safe noodles.Once prepared as directed toss in 1 tablespoon of vegetable oil and set aside.
- Place sugar and cornflour in a bowl, mix well. Stir in a small amount of soy sauce mixing as you go. Once mixed add the rest of the soy sauce, shaoxing (Chinese cooking wine), and water. Stir and set aside.
- Heat a splash of oil in a large frying pan or wok. Add pork and cook over high heat for 2 minutes until browned.Do not overcrowd the pan and make the pork sweat, cook the pork in smaller batches if needed.
- Once pork has browned transfer to a plate and set aside.
- Add more oil to your pan/wok and add onion, red capsicum, and celery. Cook for 2 minutes over high and then add mushrooms, ginger, and garlic. Keep tossing and stirring as they cook for a further 2 minutes.
- Remove vegetables from pan/wok and place on the plate with the pork.
- Add 2 tablespoon of oil to the pan/work and place over high heat. Add noodles and stir fry for 2-3 minutes until some of the noodles start to turn golden and crisp up.
- Return pork and vegetables to the pan/wok and continue cooking on high for a further 1-2 minutes, or until mixed together and hot.
- Add the soy/shaoxing mixture to the pan/wok. Make sure to give the sauce a stir in the bowl before adding. Stir fry a further 1-2 minutes until the pork chow mein is hot and glossy.
- Serve immediately.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- carrots
- snow peas
- frozen peas
- water chestnuts
- cabbage
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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