Thursday, 30 December 2010

Dry noodles with minced pork and mushroom

  • 200g minced pork
  • 5 chinese mushrooms, soaked until soft and slice thinly
  • 3 tbsp of oyster sauce
  • 2 tbsp of dark sauce
  • a dash of white pepper
  • 1 tsp sesame oil
  • salt to taste
  • 1 clove garlic, chop fine
Heat 2 tablespoon oil in a wok. When the oil is hot, add in the garlic. Fry until fragrant then add in the pork. Mix well. Add in the oyster sauce, dark sauce, sesame oil, salt and the white pepper. Also add in the sliced mushroom. Cook until the pork is nearly dry up. Set aside while preparing the noodles.
While the pork is drying up in the wok, soft the noodles according to the instruction in the packet. In a separate bowl, add 1/2 tbsp of dark sauce and also oyster sauce, a dash of pepper, 1/2 tsp sesame oil and 1/2 tbsp light soy sauce with 3 tbsp hot water. Add the cooked noodles and mix well with the sauce.
Transfer the noodles into a plate and scoop the minced pork on top. Sprinkle with some slice spring onions and eat hot immediately with sambal belacan or other chillies.

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