Pork Chow Mein in 30 Minutes
Elevate your weeknight dinner game with this quick and flavorful Pork Chow Mein in just 30 minutes! Tender strips of marinated pork, stir-fried to perfection, are combined with vibrant veggies like red bell pepper, carrot, and cabbage, then tossed with springy chow mein noodles in a savory blend of soy sauce, oyster sauce, and dark soy sauce. Infused with aromatic garlic, ginger, and a drizzle of sesame oil, this recipe brings the bold flavors of an Asian stir-fry right to your kitchen. With easy prep and just the right balance of crisp vegetables and tender noodles, this one-pan meal is a crowd-pleaser that's perfect for busy weeknights or a quick homemade takeout substitute. Make it tonight and savor every bite of this restaurant-quality dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 200 grams Chow mein noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 3 pieces Garlic cloves
- 1 teaspoon Ginger
- 3 tablespoons Vegetable oil
- 1 piece Red bell pepper
- 1 piece Carrot
- 1 cup Cabbage
- 3 pieces Green onions
- 1 cup Bean sprouts
- 2 tablespoons Water
Instructions
Slice the pork tenderloin into thin strips and place them in a mixing bowl.
In the bowl with the pork, mix 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Marinate for 10 minutes.
Boil the chow mein noodles according to the package instructions. Drain and set aside.
Finely mince the garlic and ginger. Slice the red bell pepper and carrot into thin strips. Shred the cabbage and chop the green onions into 1-inch pieces.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, and 2 tablespoons of water. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Add the marinated pork to the wok and stir-fry for 3-4 minutes, or until cooked through. Transfer the pork to a clean plate.
Heat the remaining 2 tablespoons of vegetable oil in the wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the sliced red bell pepper, carrot, and cabbage. Stir-fry for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
Return the cooked pork to the wok along with the cooked chow mein noodles.
Pour the prepared sauce over the mixture and toss everything together until evenly coated and heated through.
Add the bean sprouts and chopped green onions, stir-frying for an additional minute.
Remove from heat and serve immediately.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 66.5 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 14.7 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
