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Pork chow mein
Pork chow mein
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 500g fresh thin egg or Singapore noodles
  • 5.00 gm cornflour
  • 168.30 gm chicken style liquid stock
  • 100.65 gm oyster sauce
  • 65.63 gm soy sauce
  • 18.20 gm peanut oil
  • 600g pork mince
  • 5 green onions, trimmed, thinly sliced diagonally
  • 1 small red capsicum, thinly sliced
  • 2 carrots, peeled, finely chopped
  • 250.00 ml frozen green peas
  • 1/4 Chinese cabbage (wombok), finely shredded (see note)
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let them stand for 1 minute until tender. Drain the noodles and use a fork to separate them before setting them aside.
  • In a jug, mix together cornflour, stock, oyster sauce, and soy sauce until the mixture is smooth. Set it aside.
  • Preheat a wok over high heat, then swirl in some oil. Add the pork and garlic, and stir-fry while breaking up the meat with a wooden spoon until cooked through, about 3 to 4 minutes.
  • Set aside 2 tablespoons of onion. Cook the rest of the onions, capsicum, and carrots in a wok for 2 minutes. Pour in the stock mixture and bring it to a boil. Toss in peas, cabbage, and noodles. Stir-fry for 2 to 3 minutes until the peas are tender. Divide into bowls, garnish with the reserved onions, and serve.

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