Pork and Bok Choy Chow Mein

    Pork and Bok Choy Chow Mein


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    Chow Mein was a favourite takeaway when I was young and now I am cooking it at home. Pork is combined with ham, cabbage and bok choy in a spicy sauce.

    Serves: 4 

    • 500g fresh egg noodles, cooked, drained and cooled
    • 1 teaspoon oil
    • 2 tablespoons vegetable oil
    • 2 spring onions, finely diced
    • 150g minced pork
    • 50g tinned ham, optional
    • 1/2 teaspoon hot chilli sauce
    • 1/2 tablespoon soy sauce
    • salt, to taste
    • 1/4 teaspoon chicken stock powder
    • 1/2 teaspoon Shaoxing wine
    • 100g cabbage, finely diced
    • 3 baby bok choy, leaves separated
    • water, as needed

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix the noodles with the oil to prevent them from sticking together.
    2. Heat 2 tablespoons of oil in a wok over high heat. Stir fry the spring onions until fragrant.
    3. Add the minced pork and stir fry until cooked through. Stir in the ham, hot chilli sauce, soy sauce, salt, chicken stock powder and Shaoxing wine; mix well.
    4. Stir in the cabbage and bok choy then add the noodles and stir well to coat everything with the sauce.
    5. Pour in a little bit of water and cover the wok for 1 minute to allow all the flavours to penetrate into the noodles. Serve.


    Shaoxing wine can be found in Asian speciality shops. Alternatively, you can use dry sherry instead.

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