Pork Chow Mein
A proper takeaway-style chow mein made better at home — five-spiced pork, crisp-tender vegetables and egg noodles tossed in a glossy soy-and-sherry sauce. It comes together in minutes once everything is prepped, which is the whole secret to a good stir-fry. Swap the pork for chicken and it works just as happily.
Why this works
- Tossing the pork in Chinese five spice, salt and pepper seasons it right through before it even hits the wok.
- A cornflour-thickened soy and sherry sauce turns glossy and clings to the noodles rather than pooling at the bottom.
- Cooking in stages — pork, then vegetables, then everything together — keeps each element at its best and the vegetables with bite.
- A screaming-hot wok gives that unmistakable stir-fried char and stops the noodles turning soggy.
Ingredient notes and swaps
- Pork tenderloin is lean and quick; chicken thigh or breast works just as well.
- Fresh egg noodles are ideal; dried egg noodles are a fine store-cupboard stand-in.
- No dry sherry? Shaoxing wine is more authentic, or use a splash of chicken stock.
- Add chilli flakes or a drizzle of sriracha for heat, and any crunchy veg you need to use up.
Pork Chow Mein
FavouriteIngredients
Method
- Trim any excess fat and sinew from the Pork
- Cut the Pork in half lengthways and then in to thin slices
- Place in a bowl and toss with the Five Spice Chinese powder, Sea Salt and plenty of Black Pepper (to your taste).
- Set aside.
- Mix the Sugar and Cornflour in a bowl and gradually stir in Soy Sauce, Sherry and 50 ml Water.
- Set aside
- Heat 1 Tbsp of the Rapeseed Oil in a Wok until it begins to smoke
- Add the Pork and stir fry for 2 minutes or until nicely browned
- Transfer to a warm plate
- Put the Wok back on the heat and add 1 Tbsp rapeseed oil
- Stir Fry the pepper and carrot for 2-3 minutes
- Add the ginger, garlic, spring onions and fry for 1-2 minutes before adding the peas
- Return the pork to the wok
- Stir Fry for 2 minutes
- Cook the egg noodles according to packet instructions
- Then add to the pan
- Toss all the ingredients together for 1-2 minutes
- Stir the soy and sherry mixture again and pour in to the wok
- Continue tossing everything together until piping hot and glossy
- Serve and enjoy
Nutrition
Notes
Don't overcrowd the wok when stir-frying the pork; cook in batches if necessary to ensure a good sear.
Adjust the amount of chilli flakes or sriracha to your liking for an extra kick.
Tried this recipe?
Let us know how it was!Tips for success
- For extra flavour, marinate the pork for 30 minutes, or even overnight.
- Do not overcrowd the wok when searing the pork; cook in batches so it browns rather than steams.
- Have everything prepped and to hand before you start — stir-frying is fast.
Make ahead, storage and reheating
- Chow mein is best eaten fresh from the wok, but you can prep everything ahead — sliced pork, chopped vegetables and mixed sauce — so the cooking takes minutes. Leftovers keep for a day and reheat quickly in a hot pan.
What to serve it with
- It is a full plate on its own, but works as part of a spread with prawn crackers, spring rolls or a simple Asian slaw.
FAQ
Can I use chicken instead of pork? Yes — chicken thigh or breast works beautifully; slice it thinly for quick cooking.
What noodles are best? Fresh egg noodles are ideal; dried egg noodles are a good store-cupboard alternative.
Why is my stir-fry soggy? Usually an overcrowded or not-hot-enough wok — cook in batches over a high heat.
Can I make it ahead? Prep the components ahead; stir-fry to order for the best texture.
Try these next
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