pork chow mein

pork chow meinI always get too many ingredients for 1 stir fry, so i always have to schedule 2 into a week to make sure those spring onions (and particularly beansprouts) don’t go brown and liquidy at the bottom of my fridge.

Nice two-parter; deal with the meat first in a gloopy sauce, then stir fried quickly along with everything else. Crunchy and tasty. Same rules apply as with yaki soba; ninja-hot pan, and keep those ingredients moving the whole time.

Pork chow mein:

2 pork steaks, cut into strips

2 tablespoons dark soy sauce

2 teaspoons five spice

2 tablespoons sweet chilli sauce

1 teaspoon cornflour

1/2 red chilli, finely sliced

1 teaspoon ginger

1 red pepper, sliced

Handfuk of beansprouts

5 – 6 spring onions, sliced

2 sachets udon noodles

Sesame oil to taste

Handful fresh coriander leaves, roughly chopped

  1. Mix the soy, five spice, chilli sauce and cornflour together and then cover the pork strips with it.
  2. In a seriously hot pan heat a little oil, then fry the pork quickly for 2 mins.
  3. Add the chilli, ginger and red pepper and cook for 1 minute, then add beansprouts and spring onions.
  4. Stir fry for a further minute then add the noodles. When the noodles are tender drizzle over some sesame oil and stir through the coriander leaves.
  5. Serve in large bowls and garnish with lime wedges squeezed over and sesame seeds.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s