Pork Lo Mein

• 175g pork fillet
• 225g fresh egg noodles
• 1 carrot
• 100g soaked dehydrated shiitake mushrooms
• 100g mixed wild mushrooms (or medley of fresh shiitake, oyster & shimeji)
• 10 sugar snap peas
• 200g beansprouts, trimmed
• 2 spring onions
• 1 clove garlic
• 1 thumb-sized piece of fresh ginger
• Approx. 3 tsps corn flour paste (made up of 50:50 cornflour to water)

The Marinade

• 1 tsp light soy sauce
• Dash sesame oil
• Pinch of sugar

The Sauce

• 1 ½ tbsp oyster sauce
• 1 tbsp light soy sauce
• Pinch of white pepper
• 125ml fresh chicken stock

1. First up, prepare your vegetables. Finely slice the soaked, dehydrated shiitake and your choice of medley of mushrooms so that they are all of similar size, and then place all together in a bowl. (Hint: you can use any mushrooms you have to hand alongside the soaked shiitake. We like a combination of fresh shiitake, oyster and shimeji, but you can use any that are available to you!).

2. Next, finely matchstick your carrot as well as finely slicing the sugar snaps and trimming and washing the beansprouts. Peel both the garlic and ginger, before finely dicing the garlic and matchsticking the ginger. Finally, chop your spring onions into large chunks, about 3cm long, and remove the roots.

3. Time to build your wok clock! On a large plate, place your bowl of mushrooms at 12 o’clock, and then arrange the sliced carrot, sugar snaps, beansprouts, garlic, ginger and spring onion clockwise around the rest of your plate. Leave to one side.

4. Now, move onto your pork. Removing the large fatty sections, slice your pork into small, thin strips and place into a large bowl. Pour ‘The Marinade’ ingredients over the top of the meat and massage the liquid thoroughly into the meat. Leave the bowl to one side.

5. Lastly, make up your sauce. In a small bowl, combine ‘The Sauce’ ingredients and leave to the side. Remove your fresh egg noodles from their packet and lightly toss in oil, then also leave on a separate plate. You’re ready to wok!