You will be totally surprised how quick and yummy this take on chow mein is. My kids loved it and I bet you will too. 🙂

It fed a growing family of four for dinner and I even got several frozen lunches too.

Dietry note: A quick search of the internet suggests you can replace the sauces for vegan alternatives and use dried mushroom and tofu to replace the pork.

Steps
  1. Preparing everything
  2. Stir frying
  3. Serving
Ingredients
  • 500g pork mince
  • 400g Singapore noodles
  • 1/3 cup oyster sauce
  • 2 Tbsp cup soy sauce
  • 1/2 cup stock (any will do, I used vegetable)
  • A good slug of peanut oil
  • 2 garlic cloves, finely diced
  • 1 capsicum, sliced however you like
  • 1 carrot, however you like
  • 1 cup of peas or corn kernels
  • 1 cup spring onions, sliced diagonally
  • 1/2 head Chinese cabbage, rough chopped
Equipment
  • 1 fry pan
  • 1 large bowl
  • 1 small mixing bowl
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Preparing everything
  1. Bring the pork mince out of the fridge so it is not still chilled when it hits the pan.
  2. Chop and slice the:
    • 1 capsicum
    • 1 carrot
    • 1 cup of peas or corn kernels
    • 1 cup spring onions
    • 1/2 head Chinese cabbage
    • 2 garlic cloves
  3. Throw a slug of peanut oil into the fry pan and bring it to a high heat (the peanut oil can handle it but lower the heat if it smokes).
  4. Add the noodles to a large bowl of boiling water for the time specified on their label (we want to time the noodles’ readiness for the pork’s).

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Stir frying
  1. Add the 2 cloves diced garlic and the 500g pork mince to the hot fry pan.
  2. Keep moving everything around until the pork is cooked.
  3. Add the vegetables and let them soften somewhat.
  4. Add the oyster and soy sauce above and the 1/2 cup of stock.
  5. Mix everything quickly then add the now soft and drained noodles.
  6. Gently fold the noodles through.

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Serving

Serve hot with lots of condiments on the table such as Sriracha hot sauce and fish sauce.

How about a side of broccoli cooked in sesame oil too?

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Enjoy,

PK


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