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Pork Chow Mein

Pork Chow Mein with coriander & bean sprouts

Tasty Singapore noodles with pork and vegetables


1 pack shelf-fresh Singapore noodle
350 salt & freshly ground black pepper pork fillet, sliced*
1 tablespoon oil spray or vegetable oil
1 tablespoon sesame oil
2 teaspoons Garlic Stir-in Paste, Gourmet Garden
1 red or green capsicum, sliced
4 spring onions, sliced
2 tablespons light soy sauce
1 tablespoon rice wine vinegar
175 g bean sprouts
3 tablespons Coriander Stir-in Paste, Gourmet Garden
1 tablespoon sesame seeds
, *Lamb backstrap or beef fillet could be used instead of the pork.



Soften noodles by covering with hot water for 1 minute. Drain and untangle with the fingers and set aside.


Thinly slice pork fillet then heat vegetable oil in large frying pan or wok and stir-fry the pork on high until cooked through, about 2 minutes. Remove pork to a plate.


Add the garlic and sesame oil to the pan or wok with spring onion and capsicums and stir-fry on high heat for  3-4 minutes.


Reduce heat to medium, return the pork, add noodles, soy sauce and rice wine vinegar and toss together over high heat 1 minute. Stir in coriander and bean sprouts and cook a further 30-40 seconds, stirring and tossing constantly.


Serve onto plates or shallow bowls, garnished with sesame seeds.


Serves 4 15 mins

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