The protein cooking time listed in this recipe has been updated.
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Hoisin Pork Chow Mein with Brown Rice Noodles & Stir-fried Veg
A fiery-fresh twist on a Chinese classic. We've taken our juicy British pork and added spicy ginger, chilli and sticky hoisin sauce. Add vibrant carrots for colour, and brown rice noodles to soak up all that delicious flavour.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 50g honey
- 6 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)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g mangetout
- 1 chilli
- 2 spring onion
- 2 pak choi
- 2 carrot
- 1 tbsp cornflour
- 500g free-range pork strips
Nutritional Information
Calories: 503
Protein: 39g
Carbs: 66g
Fat: 10.0g
Hoisin Pork Chow Mein with Brown Rice Noodles & Stir-fried Veg
A fiery-fresh twist on a Chinese classic. We've taken our juicy British pork and added spicy ginger, chilli and sticky hoisin sauce. Add vibrant carrots for colour, and brown rice noodles to soak up all that delicious flavour.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a large frying pan, a large bowl, a sieve & a measuring jug
Fry the pork
- In the large bowl, add the pork, cornflour and a generous pinch of salt. Toss to coat
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the pork and cook for 4 mins, until golden, then remove and set aside
Do the prep
- Cut the carrots into 1/2cm half-moons. Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate. Deseed and thinly slice the chilli
Get sizzlin'
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the mangetout, spring onion whites, pak choi, half the chilli (for those who'd like the heat) and ginger & garlic paste and cook for 2 mins
- Meanwhile, bring the large saucepan filled with salted water to the boil. Once boiling, add the noodles, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
Bring everything together
- Stir the hoisin, honey, tamari and 75ml water into the veg pan, then add the pork and cooked noodles and simmer for 1-2 mins, until thickened. Season to taste with salt and pepper
Plate up
- 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
- Serve the pork chow mein into bowls. Garnish with the remaining chilli (for those who'd like the heat) and spring onion greens
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