Bak Chor Mee (肉脞面 – Minced Pork Noodles)

Bee's Baking - Bak Chor Mee (Minced Pork Noodles)Adapted from Pick Yin

Ingredients

For the meat

500g pork mince
2 tablespoons (40ml) soy sauce
1 tablespoon (20ml) oyster sauce
1 tablespoon (20ml) peanut oil
2 teaspoons (10ml) sesame oil

For the noodles

2 tablespoons (40ml) soy sauce
1 tablespoon (20ml) oyster sauce
1 tablespoon (20ml) chili sambal (more if you want extra spicy)
1-2 tablespoons (20-40ml) sherry vinegar
2 teaspoons (10ml) sesame oil
4 portions thin egg noodles
* If you’d like more sauce-y noodles as per original recipe, simply double all ingredients except for noodles

For the toppings:

250g shiitake mushrooms, thinly sliced (I used 40g of dried and rehydrated them first)
Salt and pepper, to season vegetables
Romaine lettuce (or other greens, to serve)
Fried shallots, to serve
Scallions, thinly sliced, to serve
*I also stir-fried other vegetables that were in the pantry (onion and capsicum) to throw in

Method

1. Marinate the pork in soy sauce, oyster sauce, peanut oil, and sesame oil for at least 30 minutes
2. In a wok or large frying pan, cook mince over high until browned and set aside
3. Cook mushrooms (and other vegetables, if desired) in the pan and season with salt and pepper as desired
4. Cook egg noodles according to package directions
5. Combine all ingredients for the noodle sauce, and toss with noodles
6. Divide dressed noodles into serving bowls lined with greens of choice, top with minced pork, mushrooms (and other vegetables, if using) fried scallions, and shallots.

Nutritional Information

– Recipe yields 4 servings
– Each serving contains ~596 calories, 67g carbs, 37g protein, and 18g fat

Bee's Baking - Bak Chor Mee (Minced Pork Noodles)

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