Main Meals

Chow mein 2 ways

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2
Easy
10 minutes
20 minutes

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Ingredients

Method
  • Pork version
  • 70 g sliced red onions
  • 1 pork fillet
  • 100 g julienne carrots ready to use
  • 1 baby cabbage, red or white, shredded thinly
  • 1 T vegetable oil
  • sea salt and freshly ground black pepper, to taste
  • Vegetable version
  • 70 g sliced red onions
  • 230 g Tenderstem broccoli
  • 125 g mange tout
  • 100 g julienne carrots ready to use
  • 1 baby cabbage, red or white, shredded thinly
  • 1 T vegetable oil
  • sea salt and freshly ground black pepper, to taste
  • Box ingredients
  • dried rice noodles
  • chow mein sauce
  • pickled red onion to serve
  • fresh coriander to serve

1. Bring 1L of water to a boil in a saucepan. Add the rice noodles and boil for 8 minutes or until al denté. Rinse under cold water in a colander and drain well.

2. Add 1 tablespoon of oil to a large wok or deep pan over medium heat, add the sliced onion, and stir-fry for 1 minute.

3. Add the thinly sliced pork fillet and stir-fry for 4 minutes.

4. Add julienne carrots and shredded cabbage and stir-fry for 1 minute.

5. Add the noodles and chow mein sauce & stir-fry for 1 minute. Season to taste, if desired.

6. To serve, divide the chow mein noodles into two plates. Top with pickled red onions and coriander.
Vegetarian version: Add the broccoli and mange tout and stir-fry for 4 minutes.

Discover more stir-fry recipes here.

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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