Pork chow mein

Chow mein is made even easier by using store-bought stir fry sauce to guarantee the perfect balance of flavours and to save you time in the kitchen. Just double the recipe and your work lunches are sorted!

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pork chow mein
  • 2 tablespoon peanut oil
  • 2 clove garlic
  • 1 fresh long red chilli, thinly sliced, plus extra to serve
  • 300 gram pork fillets, thinly sliced
  • 3 cup finely shredded wombok
  • 1 medium carrot, julienned
  • 3 green onions, thinly sliced, plus extra to serve
  • 175 gram chow mein stir fry sauce
  • 440 gram fresh egg noodles
  • 1/2 cup bean sprouts
  • 1/4 cup chopped roasted cashews


Pork chow mein
  • 1
    In a wok or large frying pan, heat oil on high heat. Stir-fry garlic and chilli for 10 seconds. Add pork and stir-fry for 4-5 minutes, until golden.
  • 2
    Toss cabbage, carrot and onions through. Stir-fry for 1-2 minutes, until just cabbage begins to wilt. Add sauce and stir-fry for 1 minute.
  • 3
    Mix noodles through and stir-fry for a further 1-2 minutes until heated through.
  • 4
    Serve topped with bean sprouts, cashews and extra green onion and chilli.


Make sure you have everything prepared before starting to cook.

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