Barbecued pork chow mein with crispy noodles

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 tablespoons oyster sauce

2 teaspoons soy sauce

1 teaspoon sugar

375 ml (13 fl oz/1½ cups) chicken stock

1½ tablespoons cornflour (cornstarch)

1–2 tablespoons vegetable oil

1 bunch broccolini (about 250 g/9 oz), chopped into 5 cm (2 inch) lengths

1 carrot, cut into thin matchsticks

150 g (5½ oz/3½ cups) shredded Chinese cabbage (wong bok)

175 g (6 oz/1 cup) sliced Chinese barbecued pork (char sui)

2 garlic cloves, chopped

1 teaspoon finely grated fresh ginger

2 spring onions (scallions), cut into 2 cm (¾ inch) lengths

2 × 100 g (3½ oz) packets fried noodles


1. In a small bowl mix together the oyster sauce, soy sauce, sugar, stock and cornflour until smooth. Set aside.

2. Heat the oil in a wok or large non-stick frying pan over medium–high heat. Add the broccolini and carrot and stir-fry for 1 minute, or until just beginning to soften. Add the cabbage, toss for a further minute, then add the pork, garlic and ginger, tossing for another 1 minute, or until fragrant.

3. Stir in the soy sauce mixture, bring to the boil, then reduce the heat and simmer for 2 minutes, or until the sauce thickens. Toss the spring onion through.

4. Crumble the fried noodles onto a platter or serving plates, top with the chow mein and serve.