I 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
- Mix the soy, five spice, chilli sauce and cornflour together and then cover the pork strips with it.
- In a seriously hot pan heat a little oil, then fry the pork quickly for 2 mins.
- Add the chilli, ginger and red pepper and cook for 1 minute, then add beansprouts and spring onions.
- 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.
- Serve in large bowls and garnish with lime wedges squeezed over and sesame seeds.