Make it Scotch

Sweet Ginger Specially Selected Pork Chow Mein with Plum Sauce for Schools

  • Prep 20+ mins
  • Cook 29 mins
  • Serve 1

Ingredients

Cooking Method

How it's done:

  • 1
    To make the plum sauce, place the plum in a saucepan with the vinegar, honey and 2g of 5 spice. Heat until bubbling, then cover and simmer very gently for 10 minutes until soft. Leave aside to cool. For a smooth sauce either blitz in a blender for a few seconds or push through a nylon sieve to remove the skin.
  • 2
    On a chopping board trim away any visible fat from the steaks, then cut the pork into 1cm thick strips.
  • 3
    In a large bowl, mix the pork with the ginger, garlic, remaining 5 spice and soy sauce. Leave to stand for 10 minutes. Meanwhile, bring a large saucepan of water to the boil and cook the noodles for 4–5 minutes until tender. Drain well, rinse and put in cold water. Put to one side.
  • 4
    In a frying pan, heat half the oil until hot and stir fry the pork for 7–8 minutes until browned all over and just cooked through. Cover and leave aside.
  • 5
    Chop the spring onions.
  • 6
    In a wok or large frying pan, heat the remaining oil until hot then stir fry the spring onions and frozen peas for 3 minutes.
  • 7
    Drain the noodles well and add to the wok, along with the remaining soy sauce and add the pork. Continue to cook, stirring, for 2–3 minutes until everything is hot and well combined.
  • 8
    To serve, spoon the noodles into warm serving bowls. Sprinkle with shreds of fresh spring onion. Accompany with the plum sauce and a chopped vegetable salad.
  • 9
    For the vegetable salad, coarsely grate or finely chop carrot, radish and cucumber. Mix with spring onion and dress with a little white wine vinegar and honey to serve.
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