About the Recipe
This wonderful pork chow mein is full of flavour and satisfying textures. A great side dish, especially if you like noodles too!
Ingredients
500g Pork Tenderloin
1 Tsp Chinese five spice
1 Tsp Sea Salt
Freshly Ground Black Pepper
200g 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, peeled and sliced thinly
8 Spring Onions, sliced on diagonal
100g frozen Peas
Preparation
Trim any excess fat and sinew from the Pork
Cut the Pork in half lengthways and then in to thin slices
Place 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 Onions 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 fresh 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
Serve