What you'll need
- 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.
- 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.
- Gently boil the eggs to your personal liking. Soft but peelable is ideal. Time them to be halved ready to dress the plate / bowl.
- 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.
- In the same pan add the pak choi, spinach and red chilli and fry for a few minutes until it starts to soften.
- Add the minced pork and mix well. Season with a little salt and pepper.
- 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.
- To serve, drain the noodles and divide between 4 bowls. Mix the remaining fresh coriander into the pork mix and spoon over the noodles.
- Drizzle over the tomato sauce and serve immediately.