The start of Chinese New Year festivities began last week, and saw us welcoming the year of the Monkey. So what better time to celebrate the fantastic Chinese cuisine here at Fresh Home Cook?
I'm a big fan of Blue Dragon ingredients, as you can see in my cheats stirfry recipe.
This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit www.bluedragon.co.uk.
For this recipe I used their dark and light soy, sesame oil and their season & stir Chinese BBQ.
I was also sent a packet of their green Thai curry, which coincidentally I had bought and used the week before, and as an aside it was really good!
This recipe makes the most of gorgeous pork chops, preferably with the bone in for extra flavour. The rich BBQ baked pork chops compliment the fresh chow mein really well and it is super easy to make. For ease I have listed the chow mein recipe as 'per person'.
Chinese BBQ Pork Chops with Chow Mein Noodles
Ingredients
- BBQ Pork Chops
- 4 pork chops - bone in
- 1 packet Blue Dragon Season & Stir Chinese BBQ
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetable oil not olive
- Chow Mein - Per Person
- 1 nest Blue Dragon medium egg noodles
- 1 tablespoon vegetable oil not olive
- 1/2 tablespoon sesame oil
- 1/2 tablespoon light soy
- 1/2 tablespoon dark soy
- 1/2 garlic clove
- 1 handful beansprouts
- 1/4 carrot
- 1/2 onion
- 1 spring onion
- 1 slice of red cabbage
Instructions
- BBQ Pork Chops
- Pre-heat the oven to 175'C
- In a large bowl rub the pork chops with the vegetable oil, dark soy and the BBQ dry seasoning and leave to rest for at least 20 minutes (or even better marinade in the fridge overnight).
- Place in the oven for 15 minutes, then turn each pork chop over and top with the BBQ sauce.
- Cook in the oven for a further 15 minutes.
- Chow Mein
- Finely dice the red cabbage, onion, spring onion, and carrot into slices of equal size.
- Place the noodle nest into a pan of salted boiling water and cook for around 5-8 minutes until soft.
- Drain the noodles and place in a bowl with the sesame oil and mix well, then set to one side.
- In a wok heat the vegetable oil until you can feel the heat rising from the wok.
- Add the sliced vegetables into the wok and stir for approx 2 minutes, or until they are just starting to soften.
- Add the noodles to the wok, with the beansprouts, dark and light soy, and crush your garlic clove into the wok.
- Cook for another 2-3 minutes until all ingredients are hot and the vegetables are slightly soft.
- Serve immediately with the baked pork chop.
