Pork chow mein recipe
 For a crunchy noodle topping, fry some rice noodles before you begin to make the chow mein. Alternatively, top with a handful of ready-made prawn or shrimp crackers. 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder½ tsp flaked sea saltfreshly ground black pepper200g/7oz dried medium egg noodles4 tbsp sunflower oil2 tbsp soft light brown sugar2 tsp cornflour4 tbsp dark soy sauce2 tbsp mirin or dry sherry1 red pepper, quartered, seeds removed, sliced1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long25g/1oz chunk fresh root ginger, peeled and very finely sliced3 garlic cloves, very finely sliced6 spring onions, trimmed and sliced50g/1¾oz frozen peas225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve 500g/1lb 2oz pork fillet (tenderloin) 1 tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 200g/7oz dried medium egg noodles 4 tbsp sunflower oil 2 tbsp soft light brown sugar 2 tsp cornflour 4 tbsp dark soy sauce 2 tbsp mirin or dry sherry 1 red pepper, quartered, seeds removed, sliced 1 large carrot, peeled and cut into thin julienne strips, around 6cm/2½in long 25g/1oz chunk fresh root ginger, peeled and very finely sliced 3 garlic cloves, very finely sliced 6 spring onions, trimmed and sliced 50g/1¾oz frozen peas 225g/8oz can water chestnuts, drained and halved fried noodles or prawn crackers, to serve Method Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside.Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside.Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side.Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat.Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate.Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices. Put the pork in a bowl and toss with the five-spice powder, salt and plenty of ground black pepper. Set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands. Return to the boil and cook for 3-4 minutes, or according to the packet instructions until tender. Drain and rinse in a sieve under running water until cold; toss with one tablespoon of the sunflower oil and set aside. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy. Tip onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers. Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Serve immediately, topped with more fried noodles or prawn crackers.