Pork Chow Mein

with coriander & bean sprouts
Pork Chow Mein with Coriander and Beansprouts
15 mins
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Tasty Singapore noodles with pork and vegetables
  • 1 pack shelf-fresh Singapore noodles
  • 350 g pork fillet, sliced*
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Gourmet Garden Garlic
  • 1 red or green capsicum, sliced
  • 4 spring onions, sliced
  • 2 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 175 g bean sprouts
  • 3 tablespoons Gourmet Garden Coriander
  • 1 tablespoon sesame seeds      

    *Lamb backstrap or beef fillet could be used instead of the pork.

  1. Soften noodles by covering with hot water for 1 minute. Drain and untangle with the fingers and set aside.
  2. 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.
  3. 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.
  4. 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.