Chow Mein is one of my favourites. It’s the noodles. I’m totally obsessed with noodles. Even if we order something different from a takeaway place, we get extra noodles or a plain chow mein, and plenty of my Fakeaways work well with noodles instead of rice. This Homemade Pork Chow Mein is super simple to make so if you love both a Chinese Fakeaway and Noodles as much as I do, this is absolutely the one!
There are two things (aside from the gorgeous taste!) that make this Homemade Pork Chow Mein Recipe perfect. Firstly, it’s super super simple. Honestly, it takes less than 30 minutes and if you use ready to wok noodles like I do it’s even easier. Secondly, it’s adaptable. In this recipe, I use carrot, peppers and peas. But you could add water chestnuts, beansprouts, sweetcorn, mushrooms. Pretty much anything that you like. You can also change the meat. I used diced pork in this, but you could easily cut up chops or use beef, chicken or even prawns.
So, it’s easy, very fast, pretty healthy and absolutely packed with colours and flavours. I don’t think there’s much better than a Homemade Pork Chow Mein, to be honest.
The only ingredient you might struggle with is Mirin. It’s a Japanese sweet rice wine and is a common ingredient in a lot of Asian foods. I struggled to find any in Asda and have often substituted white wine or rice wine with a little sugar. I’m told that sherry works well too. But, I recently found some in Aldi, so try there if you can. Amazon is another great option for any ingredients that you can’t find.
My Homemade Pork Chow Mein Recipe
- 600 g Diced Pork
- 1 tbsp Chinese five spice
- Pinch Salt and Pepper
- Noodles Enough for four
- Cooking Oil
- 2 tbsp Soft light brown sugar
- 2 tsp Cornflour
- 4 tbsp Dark soy sauce
- 2 tbsp Mirin
- 100 ml water
- 1 Red pepper Sliced
- 1 Large carrot Chopped into thin batons
- 2 cm Root ginger Grated
- 3 Cloves Garlic Crushed
- 1 Onion finely diced
- 50 g Frozen peas
Sprinkle Chinese five spice and salt and pepper onto the pork and leave to one side.
Prepare noodles if needed and leave to one side. I use straight to wok, so you don’t need to do anything.
Mix sugar and cornflour in a jug or bowl.
Add the soy, mirin and water and whisk. Leave to one side.
Fry pork in a little oil for 5 minutes until browned. I use a few sprays of fry light.
Add the pepper, carrots, onion, ginger, garlic and peas and stir well.
Fry for 2 more minutes until the peas have softened.
Pour in the sauce and stir.
Bring to a simmer, add the noodles and cook for a further 2 minutes, making sure everything is well coated.
Serve straight away.
Add beansprouts or water chestnuts for extra texture.
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