Spicy Pork Mazemen

A Stokes recipe by our Resident Chef

  • Serves 4
  • 25 minutes
Taste without compromise

What you'll need

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From your local shop
  • 400g Minced Pork
  • 125g Dried whole wheat noodles
  • 6 or 8 free range eggs
  • 235g Pak Choi roughly chopped.
  • 100g Baby spinach
  • 1 Red Chilli thinly sliced.
  • 1 Teaspoon chopped fresh ginger
  • 2 Tablespoons rapeseed oil
  • 1 small bunch fresh coriander chopped.
  • 200ml Stokes Real Tomato Ketchup
  • 100ml Pineapple Juice
  • 2 Tablespoons dark brown sugar.
  • 50ml Malt vinegar.

This is an oriental explosion of flavour, created in time to celebrate The Spring Festival of China’s Lunar New Year. Fantastic ingredients so simply combined.

Method

  1. Fill a medium sized saucepan with cold water and bring to the boil. Once boiling, drop in the noodles, turn off the heat and leave to soak for 6 minutes. Stir occasionally to loosen the noodles.
  2. Gently boil the eggs to your personal liking. Soft but peelable is ideal. Time them to be halved ready to dress the plate / bowl.
  3. Heat a heavy frying pan with the oil and add the minced pork. Cook 8-10 minutes until the pork is nicely browned. Remove from the pan and set aside.
  4. In the same pan add the pak choi, spinach and red chilli and fry for a few minutes until it starts to soften.
  5. Add the minced pork and mix well. Season with a little salt and pepper.
  6. In a small saucepan mix the Stokes Real Tomato Ketchup, fresh ginger, malt vinegar and pineapple juice. Bring to a simmer and add generous pinch of fresh coriander and stir in. Keep warm.
  7. To serve, drain the noodles and divide between 4 bowls. Mix the remaining fresh coriander into the pork mix and spoon over the noodles.
  8. Drizzle over the tomato sauce and serve immediately.
  9. Enjoy