Pork Chow Mein in Char Siu Sauce

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“This is from Periplus : Chinese And Asian Step-by-Step. This is a kid pleaser. I have made this several times and it is now a firm family favourite. I have varied the vegetables in the chow mein depending on what I could get. I love adding dried shiitake mushrooms which I pre-soak in hot water before shredding. Sometimes, I don't deep-fry the noodles (for the sake of my weight conscious DH) - both ways the sauce works out fine.”

Ingredients Nutrition


  1. Place noodles in a large pan of boiling water and cook until just tender.
  2. Drain noodles in a colander.
  3. Spread out on a clean tea towel to dry.
  4. Cut onion into quarters or eighths and separate layers.
  5. Cut carrot into thin strips.
  6. Cut spring onions into 5 cm lengths and the capsicum into 2.
  7. 5 cm squares.
  8. Heat 1 Tablespoon of the oil in a heavy-based pan.
  9. Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
  10. Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
  11. Remove noodles to a plate and keep warm.
  12. Repeat this procedure with the remaining noodles.
  13. Heat remaining oil in a wok and cook the garlic and ginger until light golden.
  14. Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
  15. Add the ham fat, pork and char sui sauce and cook a further minute.
  16. Add bean sprouts and toss for a few seconds.
  17. Dissolve the cornflour in a little of the stock.
  18. Add with the remaining stock to wok.
  19. Stir until the liquid boils and thickens.
  20. Place noodle cakes on a serving platter and use a knife to break them up.
  21. Pour pork mixture over.
  22. Serve immediately.

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