Recipe: pork and leek chow mein

Chow mein translates as noodles in gravy. This tasty dish takes 15 minutes from the start of cooking to eating. Serves 2.


200g pork fillet, sliced into 2mm wide slices across the grain

150g medium egg noodles

1 tbsp light soy sauce

2 tsp mirin, or 1 tsp white sugar

1 tbsp rice wine or dry sherry

2 leeks, sliced on a biasĀ (‘horse ear’ slices)

Horse ear slices

2 cloves garlic, finely chopped

1 tbsp finely chopped ginger

2 tsp fermented black beans, roughly chopped

200ml hot chicken stock

1 tbsp dark soy sauce

1 tsp seasame oil

1 1/2 tbsp vegetable oil

Add the light soy sauce, mirin, rice wine and garlic to the pork and stir well to coat fully. Cook the noodles as instructed (usually add to boiling water and leave for 4 minutes). Drain the cooked noodles.

Place a wok on a very high heat with a third of the vegetable oil. When smoking hot, add the pork and stir fry for one minute, then remove to a bowl. Add another third of the vegetable oil to the hot pan and stir fry the leeks and ginger for a minute, then remove, placing them with the pork.

Add the remaining vegetable oil to the wok and stir fry the black beans for around a minute. Then add the hot stock, cooked noodles, pork, leeks and dark soy sauce and cook, stirring for 2 minutes.

Take off the heat and add the sesame oil, stirring it in well. Serve.

pork and leek chow mein


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