Portions: 02 Preparation time: 60 minutes

Chow mein with pork and chilli garlic in oil OLE!


  • pork loin
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large carrot
  • piece of ginger
  • 3 baby onions (with chives)
  • 1 garlic clove
  • 2 small pak choi cabbages (alternatively romaine lettuce)
  • 1/2 lime
  • 2-3 tablespoons sesame oil
  • OLE! chilli garlic in oil
  • sesame

Meat marinade:

  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 garlic clove
  • 1 tablespoon sesame oil

Combine the marinade ingredients. Clean the meat and remove the silver skin. Cut into strips and add to the marinade. Set aside for at least 30 minutes.
Cook the pasta according to the directions on packaging.
Slice the peppers. Peel the carrots and cut into sticks. Cut the onions in halves or quarters and chop up the chives. Dice the cabbage.

Heat up 2 tablespoons of oil in a wok (or deep pan) and fry the meat on extra hot fat (if there is more meat than can fit in the pan, fry it in turns). Keep frying for approx. 5 minutes and make sure that no piece is left raw. Set aside. Add a tablespoon of oil, grated ginger, and chopped (or crushed) garlic to the same pan. Stir-fry, making sure not to burn the garlic. Add the diced vegetables (peppers, carrot, baby onions without the chives). Do not add the cabbage yet. Fry on high heat for approx. 5 minutes. Add the cooked pasta, meat, and cabbage. Add a tablespoon of soy sauce and sesame sauce. Keep stir-frying for a few more minutes. Add sesame, onion chives, and chilli garlic. The vegetables should stay crispy, much like the meat.