Chinese Pork Chow Mein

Stirfries are always a hit in our house, and I am always trying out new recipes, in hope of finding the perfect stirfry. The first time I made this it was a huge success, however the second time I made further alterations and it became ever better!!! The mixture of ginger, garlic, soy sauce and curry powder provide the perfect blend of chinese flavours.

Chinese Pork Chow Mein

Adapted from Febraury 2009 issue of Recipies+ Magazine

Serves 4

440g packet dry egg noodles

1 cup chicken stock

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp peanut oil

400g pork mince
2 tsp crushed garlic

2 tsp crushed ginger

1 tsp mild curry powder

440g tin baby corn, cut into halves

1/2 medium red(or green) capsicum, cut into short lengths

2 medium carrots, chopped into short lengths

2 spring onions, thinly sliced

1. Cook noodles according to directions on back of pack, drain and keep warm. Whisk stock and sauces in a jug and set aside.

2. Heat oil in a frying pan over moderately high heat, add pork; cook, stirring with a wooden spoon to break up lumps, until cooked. Add garlic, ginger and curry powder. Cook and stir for 1 minute.

3. Add corn, capsicum, carrot and stock mixture to pan; cook and stir for 1-2 minutes. Add noodles and toss until heated through.

4. Spoon noodles into bowls; sprinkle with onion and serve at once.