Name: Hairy Bikers Chow Mein Recipe
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp soft light brown sugar; 2 tsp cornflour; 4 tbsp dark soy sauce; 2 tbsp mirin (or dry sherry); 100ml water; 500g pork tenderloin, trimmed and thinly sliced; 1 tsp Chinese five-spice powder; 200g dried medium egg noodles; 4 tbsp vegetable oil; 1 red pepper, deseeded and sliced; 1 large carrot, cut into thin strips; 25g fresh root ginger, peeled and thinly sliced; 3 garlic cloves, thinly sliced; 6 spring onions, sliced; 50g frozen peas; 225g tin water chestnuts, drained and halved

This crispy pork chow mein is made with tender pork tenderloin, egg noodles, dark soy sauce, ginger, and crunchy vegetables. The noodles get a mix of crispy and soft textures that taste better than any takeaway. It serves four and is ready in about 30 minutes.

I make this every time we fancy a proper Chinese fakeaway at home. The mix of crispy and soft noodles is what sets this version apart from the usual stir-fry.

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Chow Mein Ingredients

For the Sauce:

2 tbsp soft light brown sugar
2 tsp cornflour
4 tbsp dark soy sauce
2 tbsp mirin (or dry sherry)
100ml water

For the Chow Mein:

500g pork tenderloin, trimmed and thinly sliced
1 tsp Chinese five-spice powder
200g dried medium egg noodles
4 tbsp vegetable oil
1 red pepper, deseeded and sliced
1 large carrot, cut into thin strips
25g fresh root ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
6 spring onions, sliced
50g frozen peas
225g tin water chestnuts, drained and halved

How To Make Chow Mein

Season the pork: Trim the pork tenderloin of any fat or sinew, then slice it thinly. Toss the slices with the five-spice powder, a pinch of salt, and pepper.
Cook the noodles: Boil the egg noodles for 3–4 minutes until just tender. Drain, rinse under cold water, and toss with 1 tablespoon of the oil to stop them sticking.
Make the sauce: In a small bowl, stir the sugar and cornflour into the dark soy sauce and mirin. Add 100ml of water and mix until smooth.
Stir-fry the pork: Heat 1 tablespoon of oil in a wok over a high heat. Add the pork slices and stir-fry for about 2 minutes until browned. Remove and set aside.
Cook the vegetables: Add the red pepper and carrot to the wok and stir-fry for 2 minutes. Add the ginger, garlic, spring onions, peas, and water chestnuts and cook for another 2 minutes.
Crisp the noodles: Add the remaining oil and the noodles to the wok. Stir-fry for 2–3 minutes, letting some noodles sit against the hot surface to get crispy and golden.
Combine and serve: Return the pork and vegetables to the wok. Pour in the sauce and toss everything together for 1–2 minutes until glossy and hot. Serve straight away.

What Is the Secret to Perfect Chow Mein?

Get crispy noodles: The key to this dish is letting some noodles press flat against the hot wok without stirring. This gives a mix of crispy and soft textures that makes it taste like a proper restaurant version.
Prep everything first: Stir-frying moves fast, so have all your ingredients sliced and measured before you turn on the heat. Once the wok is hot, the whole dish comes together in under 10 minutes.
Use dried egg noodles: Dried medium egg noodles hold up much better in a hot wok than fresh ones. They keep a firm bite and crisp up nicely without going soft or clumping. If you enjoy noodle dishes, try the Hairy Bikers Singapore noodles for a curried twist.
Slice the pork thinly: Thin slices of tenderloin cook quickly and stay tender. Cutting against the grain helps keep the meat from going chewy.

What Should You Serve on the Side?

This pork chow mein works as a complete meal on its own, but it also fits nicely into a bigger Chinese spread. Serve it alongside prawn crackers, spring rolls, or a bowl of egg drop soup for a full fakeaway night. A simple side of steamed pak choi with oyster sauce adds some greens without much extra effort.

For something more filling, pair it with a Hairy Bikers Chinese chicken curry and plain steamed rice. The mild curry sauce and the savoury noodles complement each other well.

Does This Keep Well?

Let the chow mein cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 2 days. To reheat, toss it in a hot wok with a splash of water to loosen the noodles back up.

Freezing is not recommended for this dish. The noodles and vegetables lose their texture once thawed and go soft rather than staying crisp.

Nutrition Facts

Serving Size: 1/4 of recipe
Calories: 510 kcal
Total Fat: 16g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 1400mg
Total Carbohydrate: 55g
Dietary Fibre: 5g
Sugars: 12g
Protein: 35g

Frequently Asked Questions

What is the difference between chow mein and lo mein? Chow mein noodles are stir-fried in a hot wok until some turn crispy, while lo mein noodles are tossed in sauce without frying. Chow mein has a lighter, crunchier texture compared to the softer, saucier lo mein.

How does Hairy Bikers chow mein compare to RecipeTin Eats? The Hairy Bikers version uses pork tenderloin with five-spice and aims for a mix of crispy and soft noodles. RecipeTin Eats uses chicken with an oyster sauce-based mixture for a saucier finish.

Can I use chicken instead of pork in this chow mein? Yes, swap the pork for 2 sliced chicken breasts. Skip the five-spice and stir-fry the chicken for 3–4 minutes until cooked through before following the rest of the recipe.

What can I use instead of mirin? Dry sherry is the closest swap and works just as well. If you have neither, use rice wine vinegar mixed with a pinch of sugar.

Can I make chow mein ahead of time? You can prep all the vegetables and sauce up to a day ahead and keep them in the fridge. The actual stir-frying is best done fresh, as the noodles lose their crispy texture when reheated.

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