Chow Mein with Pork and Green Vegetables

    45 minutes

    A mixture of green vegetables adds colour, crispness and flavour to this simple noodle stir-fry with pork and dried mushrooms.

    3 people made this

    Serves: 4 

    • 25 g dried Chinese or shiitake mushrooms
    • 340 g dried egg noodles
    • 1½ tablespoons vegetable oil
    • 1 large garlic clove, crushed
    • 1 tablespoon finely chopped fresh ginger
    • 1 red or green chilli, seeded and finely chopped, or to taste
    • 2 teaspoons five-spice powder
    • 200 g pork fillet, cut into strips
    • 2 green capsicums, seeded and thinly sliced
    • 100 g small broccoli florets
    • 2 celery stalks, thinly sliced
    • 1½ tablespoons soy sauce
    • 1 tablespoon sake, mirin or dry sherry
    • 100 g bean sprouts, trimmed
    • 1½ tablespoons finely chopped fresh coriander leaves
    • 2 teaspoons sesame oil
    • fresh coriander leaves to garnish

    Preparation:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Put the mushrooms in a small bowl and cover with boiling water. Allow to sit for 15 minutes, or until rehydrated and softened. Line a sieve with muslin or paper towels and place it over a bowl, then pour the mushrooms and their soaking liquid into it. Measure the strained liquid and make it up to 100 ml with water if necessary, then set aside. Remove and discard any tough stalks from the mushrooms, slice the caps and set them aside.
    2. While the mushrooms are soaking, put the noodles in a large bowl and pour in enough boiling water to cover them generously. Soak for 4 minutes, or according to the packet instructions, until tender. Drain well and set aside.
    3. Heat a wok or large frying pan over a high heat. Add 1 tablespoon of the vegetable oil and, when it is hot, stir in the garlic, ginger, chilli and five-spice powder. Stir-fry for 30 seconds, taking care not to let the flavourings burn.
    4. Add the strips of pork and continue stir-frying for about 2 minutes, or until they are cooked through. Use a slotted spoon to remove the pork from the wok and set it aside.
    5. Add the remaining oil to the wok and heat until it is almost smoking. Toss in the capsicums, broccoli, celery and chopped mushroom caps and stir-fry for 2 minutes. Pour in the mushroom soaking liquid, soy sauce and sake, mirin or sherry, stir well, then return the pork to the wok. Continue cooking, stirring constantly, for about 1 minute, or until the pork is heated through.
    6. Stir the noodles, then the bean sprouts into the wok and toss together briefly, just long enough to heat the ingredients without softening the bean sprouts, as they should retain their crunch.
    7. Toss through the chopped coriander and sprinkle with the sesame oil. Serve the chow mein immediately, garnished with fresh coriander leaves.

    cook's tips

    • If you like, you can replace the pork with thinly sliced chicken breast fillet or peeled raw prawns.
    • Use wheat-free rice noodles instead of the egg noodles for anyone on a gluten-free diet.
    • For a delicious vegetarian version, omit the pork fillet and add 300 g snow peas or sugar snap peas. Cauliflower florets, sliced carrots, chopped green beans, sliced fresh mushrooms and baby corn that has been halved lengthwise are also suitable.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)