Salt & Chilli Pork With Veggie Chow Mein


  • 1 x 300g The Meat Market Salt and Chilli Pork Chops
  • 2 tsp vegetable oil
  • ½ bunch Jack’s spring onions, finely sliced
  • 1 Jack’s pepper, finely sliced
  • 80g Jack’s white mushrooms, quartered
  • 80g Jack’s babycorn, chopped
  • 80g Jack’s mangetout, finely shredded
  • 2 x 150g Amoy straight to wok noodles
  • 1 x 120g Blue Dragon Chow Mein stir fry sauce
  • 2 tbsp coriander, roughly chopped


  1. Heat a frying pan until hot.
  2. Add a little veg oil and the pork chops.
  3. Cook on each side for 3-4 minutes until golden and cooked through.
  4. Set aside.
  5. Heat a wok until hot.
  6. Add the oil, spring onions and pepper and stir fry for 2-3 minutes.
  7. Add mushrooms and fry 2 minutes.
  8. Add babycorn and fry 1 minute.
  9. Add the mangetout and fry for 1 minute.
  10. Add noodles and Chow Mein sauce and stir fry for 3-4 minutes until hot through and tender.
  11. Divide noodles between serving bowls.
  12. Top with the sliced pork and coriander.