Hoisin Pork Chow Mein with Brown Rice Noodles, Carrot & Pepper

Serving size

1 person 2 people 4 people

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)
1 tbsp cornflour
300g free-range pork strips
100g brown rice noodles

(Brown Rice Flour, Water)
1 chilli
2 carrot
3 spring onion

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	599Kcal
	473kJ	2504kJ
Fat	2.8g	15g
of which saturates	0.6g	3.4g
Carbohydrates	14g	75g
of which sugars	5.6g	30g
Protein	8.2g	44g
Salt	0.81g	4.3g
Fibre	1.4g	7.2g

Ingredients

1 pepper (use half)
25g honey (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)
2 carrot
3 spring onion
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 chilli (use half)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
1 tbsp cornflour (use half)
1 x 150g free-range pork strips

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	654Kcal
	390kJ	2735kJ
Fat	2.2g	16g
of which saturates	0.5g	3.5g
Carbohydrates	12g	87g
of which sugars	5.8g	41g
Protein	6.4g	45g
Salt	0.62g	4.3g
Fibre	1.5g	10g

Back

Prep in 10 High protein Low sat fat

Hoisin Pork Chow Mein with Brown Rice Noodles, Carrot & Pepper

Prep time: 10 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Pork

Our take on a Chinese classic. We've taken tender free-range British pork and added fragrant ginger, fiery chilli and sticky hoisin sauce. Add vibrant carrots and sweet pepper for colour, and brown rice noodles to soak up all that delicious flavour.

Cooking Instructions

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.

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 & a grater or julienne peeler

Do the prep

Coarsely grate the carrots (peel optional), or use a julienne peeler if you have one
Thinly slice the spring onions, keeping the white and green parts separate. Deseed and thinly slice the pepper and 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'

To the medium bowl, add the pork, cornflour and a pinch of salt. Toss to coat
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pork and cook for 4 mins, until turning golden

Build the dish

Add the pepper, carrot, spring onion whites, ginger & garlic paste and half the chilli (for those who'd like the heat) to the pork pan
Cook for a further 4 mins, then add the hoisin sauce, honey, tamari and 50ml water (25ml for 1 person). Bring to the boil and simmer for 2-3 mins, until thickened
Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside

Plate up

Add the cooked noodles and toss for 1-2 mins, to coat in the sauce. Add a splash of water if it becomes too dry
Share the noodles between bowls. Garnish with the spring onion greens and remaining chilli (for those who'd like the heat)