First of all, the below quantities are for at least 8 people, for my big Greek family, and unless your pans are big enough to handle such quantities, I would suggest dividing the below ingredients in half.
Do make sure to crisp some of the noodles for a real Cantonese chow mein dish that is truly delicious, full of flavour and with satisfying textures.
You can play with the veggies depending on what you have in your pantry and fridge. Spring onions, water chestnuts and bean sprouts go well with chow mein.
Pork Chow Mein
I hope you enjoy it!
Here you can find more of my Noodles Recipes.
Pork Chow Mein
- 500g Egg Noodles
- 1kg Pork Loins , fat removed
- 6-8 tbsp Rapeseed Oil , or Peanut Oil
- 5 cloves Garlic , minced with a garlic presser tool
- 2 inches Ginger , grated
- 3 tsp Chinese 5-Spice
- 2 large Carrots , julienned or grated
- 2 bell pepper , green, red and/or orange, seeded and julienned
- 2 chilli Peppers , thinly sliced
- 1 cup Bean Sprouts
- 1 small Green Cabbage , shredded
- 1 cup Peas , fresh or frozen, boiled but not overcooked
- 100ml Soy Sauce
- 30ml Mirin
- 30ml Rice Vinegar
- 30ml Fish sauce
- 50ml Water
- 50ml Teriyaki sauce
- 4 tbsp Dark Brown Sugar
- 2 tbsp Corn Starch
- 3 tbsp fresh Coriander , leaves picked, optional
- 1 tbsp Furikake , Japanese seasoning, optional
- 30ml Sesame oil
- 1½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
- Start with the sauce where we add in a large glass bowl the sugar and corn starch. In another bowl we add and mix the soy sauce, mirin, rice vinegar, fish sauce, water and teriyaki sauce. Slowly pour the liquid mixture into the sugar and corn starch while whisking. Keep aside and when ready to use give it another round of whisking.
- Take your pork loins and cut in half lengthwise only about 2/3 of the loin as the remaining 1/3 is already quite thin. Then slice the pork very thinly, about 2mm and place in a large bowl. Add on top the 5-spice, the salt and the pepper. Toss well and keep aside.
- In the meantime, bring a large pot filled with water to a boil and add the noodles. Cook according to package instructions, remove from the heat and place in a strainer while pouring all-over them cold water. Allow to strain and place back into the pot, pour the sesame oil and toss well so that they don’t stick and keep aside.
- Preferably use a wok, or a large pot/casserole, placed on high fire and once hot add a tbsp of the oil, allow to heat up and add in 3-4 batches the sliced pork. Sauté each side for about 3’ and aim for a nice charred colour for the pork slices. Remove from the wok and keep aside.
- In the same wok again on high heat, once hot add a tbsp of the oil, allow to heat up and add the carrots and peppers, including the chillies. Toss and stir fry for about 2’ and then drop in the ginger and garlic. It only needs about 30’’ and until really aromatic, while tossing, and add the peas along with the bean sprouts and the cabbage. Pour another tbsp of oil on top and toss for about 2’. Remove from the wok and keep aside.
- Once again use the same wok on high heat, add 2 tbsp of oil and allow to heat up. Add the noodles and without moving allow the bottom ones touching the oil to fry and crisp, for about 2-3’. Then return to the wok the meat and veggies, pour over them the sauce that we made and toss well.
- Serve in individual bowls and optionally garnish with some coriander leaves and the Furikake seasoning.