The protein cooking time listed in this recipe has been updated.
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Hoisin Pork Chow Mein with Brown Rice Noodles, Carrot & Pepper
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.
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)
- 1 tbsp cornflour
- 300g free-range pork strips
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 chilli
- 2 carrot
- 3 spring onion
Nutritional Information
Calories: 599
Protein: 44g
Carbs: 75g
Fat: 15g
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
Nutritional Information
Calories: 654
Protein: 45g
Carbs: 87g
Fat: 16g
Hoisin Pork Chow Mein with Brown Rice Noodles, Carrot & Pepper
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.
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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 & 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)
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