We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chow Mein Noodles with Ground Pork & Peanuts
Holiday 2016
Getting great flavour in chow mein is all about the hint of smoke you get from stir-frying in a really hot wok (and if you don’t have a wok you should really consider getting one—it’s a great inexpensive addition to your kitchen arsenal), though you can substitute a large cast iron skillet and get a similar effect. Sichuan peppercorns have a unique anise-y flavor that really complements this dish and are available at Asian stores (sometimes labelled “red pepper”).
Makes 4 to 6 servings
1 lb (500 g) fresh chow mein noodles
⅓ cup (80 mL) canola oil
2 tbsp (30 mL) chopped ginger
1 tbsp (15 mL) chopped garlic
¼ tsp (1 mL) chili flakes
1 lb (500 g) ground pork
1 cup (250 mL) sodium-free chicken stock
3 tbsp (45 mL) light soy sauce
2 tbsp (30 mL) natural smooth peanut butter
1 tsp (5 mL) brown sugar
7 oz (210 g) snow peas, trimmed and cut thinly on the bias
2 tsp (10 mL) cornstarch mixed with 1 tbsp (15 mL) water
¼ cup (60 mL) sliced green onions
2 tbsp (30 mL) coarsely chopped roasted, salted peanuts
½ tsp (2 mL) crushed Sichuan peppercorns
1 Place chow mein noodles in a large heatproof bowl. Add enough boiling water to cover and let stand for 2 minutes to soften noodles. Drain and reserve noodles.
2 Heat a well-seasoned wok on high heat until very hot. Add ¼ cup (60 mL) oil, and swirl carefully to coat. Add noodles and fry for 5 minutes or until lightly browned in places. Remove to a serving platter and keep warm.
3 Add remaining 2 tbsp (30 mL) oil, ginger, garlic and chili flakes and fry for 30 seconds or until fragrant. Add pork, stirring to break up lumps, and fry for 6 minutes or until juices have evaporated and pork is lightly browned. Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine. Boil for 1 minute or until flavours have come together. Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.
4 Pour sauce over chow mein noodles (alternatively, add noodles to pan and toss to combine) and sprinkle with onions, peanuts and Sichaun pepper.
Makes 4 to 6 servings
