Honey & Ginger Pork Chow Mein Recipe | Abel & Cole

Honey & Ginger Pork Chow Mein

Cooking time
Serves2 people
Honey & Ginger Pork Chow Mein

A quick and easy take on a takeaway favourite. Golden fried lardons, crunchy organic veg, a drizzle of sweet honey, a dash of salty tamari and a pinch of fragrant China 5 spice make this noodle dish a winner of a dinner.


  • 1 red onion
  • 1 red pepper
  • 1 bok choy
  • 2 garlic cloves
  • A thumb of ginger
  • 200g lardons
  • 200g spaghetti
  • 50g tamari
  • 40g honey
  • 1 tsp China 5 spice
  • Sea salt
  • ½ tbsp olive, sunflower or coconut oil

Prep: 15 mins | Cook: 25 mins

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1. Put a large pan of salted water on to boil. Peel and finely slice the red onion. Halve the pepper, scoop out the seeds and white pith and then slice the pepper into thin batons. Separate the bok choy leaves and halve any large leaves.
2. Peel and grate or crush the garlic cloves. Peel and grate the thumb of ginger.
3. Put a wok or deep frying pan over a high heat for 2 mins. When it's hot, add ½ tbsp oil to the pan and the lardons. Fry for 8-10 mins, stirring now and then, till the lardons are browned all over. When they're browned, scoop out of the pan and pop them on a plate lined with kitchen paper.
4. Add the sliced red onion and pepper to the wok. Stir fry for 5 mins till the veg have softened and browned a little.
5. The water should be boiling by now so, while the veg fry, add the spaghetti to the pan and simmer for 8 mins till the spaghetti is tender but still with a little bite.
6. While the spaghetti is cooking, and after the veg have fried for 5 mins, stir the garlic and ginger into the veg. Add the lardons back into the pan. Stir in the tamari, honey and 1 tsp China 5 spice.
7. Add the bok choy leaves to the wok with 100ml boiling water. Simmer, stirring a few times, for 3-4 mins till the veg are tender.
8. Drain the spaghetti and then toss it into the wok. Pick and drop everything in the wok a few times to mix it all together. Divide the chow mein between 2 warm bowls and serve.
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