The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hoisin Pork Chow Mein with Brown Rice Noodles & Stir-fried Veg
A fresh twist on a Chinese classic. We've taken our juicy free-range British pork and added a spicy and sticky ginger, chilli and hoisin glaze. Toss in vibrant peppers and crunchy sugar snap peas for colour. Brown rice noodles soak up all the flavour.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas
- 1 tbsp cornflour
- 300g free-range pork strips
- 100g brown rice noodles (Brown Rice Flour, Water)
- 3 spring onion
- 1 chilli
Nutritional Information
Calories: 551
Protein: 44g
Carbs: 65g
Fat: 13g
Ingredients
- 1 pepper (use half)
- 25g honey (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 3 spring onion
- 1 chilli (use half)
- 1 tbsp cornflour (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas (use half)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 x 150g free-range pork strips
Nutritional Information
Calories: 566
Protein: 44g
Carbs: 66g
Fat: 14g
Hoisin Pork Chow Mein with Brown Rice Noodles & Stir-fried Veg
A fresh twist on a Chinese classic. We've taken our juicy free-range British pork and added a spicy and sticky ginger, chilli and hoisin glaze. Toss in vibrant peppers and crunchy sugar snap peas for colour. Brown rice noodles soak up all the flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Prep the veg
- Thinly slice the pepper. Cut the spring onions into 3cm pieces. Deseed and finely slice the chilli
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Get sizzlin'
- Add the pork to the medium bowl, along with the cornflour and a pinch of salt, then toss to coat
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pork and cook for 8 mins, until turning golden, then remove from the pan
Build the dish
- Reheat the frying pan on medium-high heat with 1 tsp oil. Once hot, add the sugar snap peas, pepper, spring onion, ginger & garlic paste and half the sliced chilli (use less for less heat) and cook for 5 mins, until starting to soften. Season with salt and pepper
- Add the hoisin, honey, tamari, 50ml water (25ml for 1 person) and cooked pork to the pan and cook for 1 min, until the sauce coats the pork and veg
- Add the cooked noodles and toss to heat through. Add a splash of water if it's a little dry
Plate up
- Check your pork is cooked through; the meat should be white with the juices running clear
- Share the pork chow mein between bowls. Garnish with the remaining chilli (for those who'd like the heat)
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