400g pork mince
3 cloves garlic, chopped
1 tablespoon grated ginger
2 spring onions, whites finely chopped and greens finely sliced
3 tablespoons chopped coriander
1 tablespoon soy sauce
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1 tablespoon black vinegar
1 cup chicken or vegetable stock
2 tablespoons oil (peanut, rapeseed or similar)
300g bok choy, leaves separated, stems finely sliced
200g dry udon or other similar noodles
200g bean sprouts
chilli oil or sauce, to serve (optional)

For this recipe you need to use noodles that will cook in about 7-8 minutes (if they cook more quickly they will lose texture). They also need to be quite separate, not tightly clumped, when dry – I find dry udon are perfect. Pork mince holds together well and beef is also fine, but chicken mince tends to fall apart – although it still tastes great. I have purposely not added any spicy heat to make the noodles family friendly, so add heat to individual taste with chilli oil or chilli sauce such as sriracha.


1.In a bowl, mix together the pork mince, garlic, ginger, spring onion whites and coriander with a pinch of salt.
2.In a jug, mix together the soy, black bean and oyster sauces, black vinegar and stock.
3.In a pan, heat the oil to medium hot.
4.Take dessert spoon-sized portions of mince and form into rough meatballs, then add to the pan and cook without moving for about 2 minutes.
5.Once the bottoms are turning golden, flip them over.
6.Spread the finely sliced bok choy stems evenly over the top and then the noodles, separating them as you do.
7.Pour over the stock mix, cover and cook for 5 minutes.
8.Add the bean sprouts and bok choy leaves, cover and cook for a further 3 minutes.
9.Toss all together and serve with spring onion greens and chilli oil or sauce.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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