A really good chow mein, just give it a go
Using a sharp knife, carefully trim the excess fat and sinew from the pork. Cut the pork in half lengthways and then into thin slices. Put it in a bowl and toss it with the five-spice powder, ½tsp of salt and plenty of pepper, then set aside.
Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3-4 minutes, or according to the packet instructions, until tender. Drain and rinse them in a sieve under running water until cold, then toss with 1tbsp of the vegetable oil and set aside.
Mix the sugar and cornflour in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml (3½fl oz) water, then set aside. Heat 1tbsp of the oil in a wok or a large nonstick frying pan. Add the pork and stir-fry over a high heat for 2 minutes or until nicely browned.
Transfer it to a plate and put the pan back on the heat. Add another 1tbsp of the oil and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes until softened but not soggy.
Tip everything onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until some are beginning to turn crisp and golden-brown.
Tip the meat and vegetables back into the pan and stir-fry everything together, tossing all the ingredients for 1-2 minutes, or until they’re evenly mixed and piping hot. Stir the soy and mirin mixture again and pour it into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Eat immediately.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 363 | ||
Calories from Fat: 168 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 619.8mg | 21 % | |
Potassium 738.1mg | 19 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 15.5g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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