Chinese pork patties with noodles
Serves: 4
Prep time: 25 minsTotal time: 
Photograph Toby Scott
Chinese pork patties with noodles
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
460Kcal
Fat
15gr
Saturates
5gr
Carbs
39gr
Sugars
6gr
Fibre
4gr
Protein
41gr
Salt
3.5gr
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 225g tinned whole water chestnuts in water, drained
- 500g lean pork mince (5% fat)
- 10 spring onions, 4 finely diced and 6 thickly sliced
- 1 tsp grated root ginger
- 1 tsp Chinese 5 spice
- 3 tsp olive oil
- 120g shiitake mushrooms, halved
- 200g pak choi, chopped
- 1 red chilli, finely diced (deseeded if you prefer)
- 410g fresh egg noodles
- 2½ tbsp light soy sauce
- 5 tbsp oyster sauce
Step by step
- Finely chop half the water chestnuts; put them in a bowl with the mince, diced spring onions, ginger and Chinese 5 spice. Season; combine with your fingers. Divide into 12 portions; form each into a patty.
- Heat 1 teaspoon of oil in a nonstick frying pan over a medium heat. Add half the patties, cook for 4 minutes on each side or until cooked through. Remove, cover and keep warm while you cook the rest in another teaspoon of oil.
- Meanwhile, heat 1 teaspoon oil in a wok. Add the mushrooms; fry for a few minutes. Add the pak choi, sliced spring onions and chilli and stir-fry over a high heat for 4-5 minutes.
- Add the noodles and the rest of the water chestnuts, sliced horizontally; toss for 1-2 minutes. Stir in the sauces; toss. Divide between 4 plates and top with the pork patties.
