Friday, May 04, 2012

Minced Meat Noodles

I came across some proper noodles at the Asian shop and decided to make a Singaporean favourite: Minced meat noodles. This dish- I rustled up in barely 15 minutes because I was so hungry (What is with the hunger pangs during the final month of pregnancy?)- so I didnt make it exactly like the popular 'bak chor mee' in Singapore- but I probably will do a second round sometime soon.

Here is a nice 15 minute recipe for those of you who have got your hands on good noodles and want to make a simple minced meat noodle for your lunch. It was very delicious.

Ingredients:
1 heaped tbs minced pork
3 cloves garlic
1/2 tsp light soya sauce

1. Heat oil and fry minced pork and garlic together with the soya sauce. (The bak chor mee recipe will have you cooking lard (pork belly fat) until crunchy and using the lard for the pork and garlic.

For the base:

Take a bowl and fill the base with:
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp sambal oelek
1/2 tsp black vinegar (chinkiang brand)
1/2 tsp sesame oil
1/2 tsp ketchup
1 tsp sweet black sauce (ABC brand)

1. The boil a pot of water, set aside- dip noodles into the pot of water for 1 minute only until slightly softened (this is very important, you want to keep it al-dente), drain and put in the bowl with seasonings.
2. I took some chye sim (you can use any leafy vegetables of your choice, spinach will do as well) and dunked it in the hot water as well, and then drained and placed in the same bowl.
3. Throw in a tbs of fried onion (these can be bought in a packet) if you dont have time to make it on your own. They sell them in supermarkets to garnish Danish hotdogs.
4. Then pour in the minced pork and garlic fry up.
5. Give the noodles a good toss and eat with a serving of cut red chilli and light soya sauce on the side. (or if you are brave, just toss the whole lot in ;))


The difference between this and the 'bak chor mee' is that there is a generous serving of stewed shiitake mushrooms on the side as well, along with pork slices, fishballs and fishcake in the 'bak chor mee'. The base recipe stays pretty much the same.

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