Pork Chow Mein

500g Pork Tenderloin

1 Tsp Chinese five spice

1 Tsp Sea Salt

Freshly Ground Black Pepper

200g Fresh Egg Noodles

4 Tbsp Rapeseed Oil

2 Tbsp light Brown Sugar

2 Tsp Cornflour

4 Tbsp Dark Soy Sauce

2 Tbsp Dry Sherry

1 Red & 1 Green Pepper, Deseeded and sliced

1 large Carrot, peeled and cut into strips

25 g Fresh Ginger, peeled and very thinly sliced

4 Garlic Cloves, peeled and sliced thinly

8 Spring Onions, sliced on diagonal

100g frozen Peas

Trim any excess fat and sinew from the Pork

Cut the Pork in half lengthways and then in to thin slices

Place in a bowl and toss with the Five Spice Chinese powder, Sea Salt and plenty of Black Pepper (to your taste). Set aside.

Mix the  Sugar and Cornflour in a bowl and gradually stir in Soy Sauce, Sherry and 50 ml Water.

Set aside

Heat 1 Tbsp of the Rapeseed Oil in a Wok until it begins to smoke

Add the Pork and stir fry for 2 minutes or until nicely browned

Transfer to a warm plate

Put the Wok back on the heat and add 1 Tbsp Rapeseed Oil

Stir Fry the Pepper and Carrot for 2-3 minutes

Add the Ginger, Garlic, Spring Onions and Peas. Stir Fry for 2 minutes

Tip everything on to a plate

Pour the remaining 1 Tbsp Oil into the Wok and add the fresh Egg Noodles.

Stir Fry for 2-3 minutes or until some start to turn a little crisp and golden brown

Tip the Pork and vegetables back in to the Wok and stir all together.

Tossing all the ingredients for 1-2 minutes

Stir the Soy and Sherry mixture again and pour in to the Wok

Continue tossing everything together until piping hot and glossy