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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Squeezy 485g
Bottle 300g
Case 6x 300g
Bottle 580g
Case 6x 580g
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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.


  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