Pork Chow Mein

This wonderful pork chow mein is full of flavour and satisfying textures. A great side dish, especially if you like noodles too!


500 g Pork Tenderloin
1 Tsp Chinese five spice
1 Tsp Sea Salt
Freshly Ground Black Pepper
200 g Fresh Egg Noodles
4 Tbsp Rapeseed Oil
2 Tbsp light Brown Sugar
2 Tsp Cornflour
4 Tbsp Dark Soy Sauce
2 Tbsp Dry Sherry
1 Red & 1 Green Pepper, Deseeded and sliced
1 large Carrot, peeled and cut into strips
25 g Fresh Ginger, peeled and very thinly sliced
4 Garlic Cloves, pelled and sliced thinly
8 Spring Onions, sliced on diagonal
100 g frozen Peas


Trim any excess fat and sinew from the Pork
Cut the Pork in half lengthways and then in to thin slices
Plkace in a bowl and toss with the Five Spice Chinese powder, Sea Salt and plenty of Black Pepper (to your taste). Set aside.
Mix the  Sugar and Cornflour in a bowl and gradually stir in Soy Sauce, Sherry and 50 ml Water.
Set aside
Heat 1 Tbsp of the Rapeseed Oil in a Wok until it begins to smoke
Add the Pork and stir fry for 2 minutes or until nicely browned
Transfer to a warm plate
Put the Wok back on the heat and add 1 Tbsp Rapeseed Oil
Stir Fry the Pepper and Carrot for 2-3 minutes
Add the Ginger, Garlic, Spring Onioins and Peas. Stir Fry for 2 minutes
Tip everything on to a plate
Pour the remaining 1 Tbsp Oil into the Wok and add the fresg Egg Noodles.
Stir Fry for 2-3 minutes or until some start to turn a little crisp and golden brown
Tip the Pork and vegetables back in to the Wok and stir all together.
Tossing all the ingredients for 1-2 minutes
Stir the Soy and Sherry mixture again and pour in to the Wok
Continue tossing everything together until piping hot and glossy