Chef Andrew Wong joined Paul in his kitchen to cook a famous Chinese delight in today’s episode of Paul Hollywood Pies and Puds.

Andrew Wong is an award winning chef based in London, and Paul invited Andrew to help him turn a chicken chew mien dish into a pie.

Andrew took to the task with some reluctance, because pastry pies are quite alien to Chinese cuisine.

Andrew takes over the kitchen makes his chew mien by first making sure his wok is piping hot and smoking. He then adds spices, a beaten egg, dice chicken breast, spring onions, peppers, dried shrimps, bean sprouts and after a couple of minutes rice noodles. He then cooks the ingredients for a few more minutes then adds fish source and a dash of sesame oil.

He stirs the dish constantly and after a couple of minutes removed from the pan. He finishes the dish by sprinkling a bit more sesame oil, lime juice and grated lime zest plus a few fresh coriander leafs.

Once the chow mien is cooled, Paul then used the chow mien dish to make his pie using filo pastry. He baked the pie in the oven at 200 degree centigrade for 15 minutes.

After they finished baking their chow mien, Paul asked Andrew to show him how to make Chinese noodles.

Paul used the noodles with his chicken and leak pie with cheat’s rough puff pastry dish.