Thursday, July 16, 2015

Recipe: Dry Minced Pork Noodle with Fishballs

Growing up, my favorite noodle was wantan mee. I didn't really care much about the char siew, but what enticed me was the springy noodles and the delicious sauce coating the noodles. 

Even now, I still love eating wantan noodles. So, the other day, I was craving for it, but I was too lazy to go out to the wet market to get the wantan noodles, hence this dish was created. I still used the wantan noodle sauce recipe, but substituted the noodles with the dried broad noodles I had in my kitchen. And instead of char siew, I cooked some minced pork for topping on the noodles. 



At first, I was thinking if I should make a mee pok sauce to go with the noodles, but decided against it, so that's for another day.

To serve with the noodles, I boiled some anchovy soup and added in fish balls and spring onions for a complete meal. And it's always handy to have some pickled green chillies in the fridge, goes well with all types of noodle dishes. :)



The noodles were delicious tossed in the dark sauce, along with the minced pork and fragrant pork oil. Flavorful and extremely satisfying. I foresee myself making this easy recipe regularly in the future.




Dry minced pork noodle with fishballs
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Serves 2


Ingredients
2 pieces non-fried broad noodles (Cintan brand)
1 clove garlic
2 tbsp cooking oil
50g minced pork or chicken
1 tsp light soy sauce
1 spring onion, finely chopped


For the fishball soup
10 fishballs
2 cups water
A handful ikan bilis, rinsed and drained
Salt, to taste

For noodle sauce (per serving)
1/2 tbsp dark caramel sauce
1/4 - 1/2 tbsp light soy sauce
1/2 tbsp oyster sauce

To serve
Pickled green chilies (recipe here)


For fishball soup:
1. Over high heat, place 2 cups of water into a small saucepan and bring to the boil. Add the ikan bilis and simmer over medium low heat for 10 minutes. Remove the ikan bilis.

2. Add the fishballs into the soup and cook for about 2 minutes. Season with some salt, if necessary. Garnish with half of the spring onions.

For the minced pork:
3. In a frying pan, heat 2 tablespoon of boil over medium high heat. Add the garlic and stir fry for 1 minute until lightly golden, then add the pork and cook for 3-4 minutes, until golden brown. Season with 1 tsp light soy sauce. Set aside. 

For noodles:
4. Bring a pot of water to the boil, adding salt and 1 tbsp of oil to it and cook noodles about 2-3 mins until al dente.

5. Place ingredients for noodle sauce in a bowl and mix well. Add cooked noodles (from Step 4) and mix well to coat. Place noodle on serving plate. Top with minced pork (from Step 3) and garnish with remaining spring onions.

6. Serve noodles with a bowl of fish ball soup each and some pickled green chillies. 








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11 comments:

  1. Yen, I love wanton mee too! So far I have not attempted it at home and your creation looks delicious. Will try this one day :)

    ReplyDelete
    Replies
    1. This is much easier, cos no need to make the char siew.

      Delete
  2. growing up, my favourite noodles were char kuey teow .. but if i had been able to try your minced pork noodles when i was a kid, things might have been different! :)

    ReplyDelete
    Replies
    1. CKT wasnt a favorite of mine while growing up, but I certainly love it now! Have it almost every week :P

      Delete
  3. I'm eating noodles right now but they don't look nearly as good as these Yen! :D I love that chewy, springy texture :D

    ReplyDelete
    Replies
    1. Hubby always says that I can eat noodles all day, everyday. :P

      Delete
  4. Looks like Seremban hakka mee. I love fish ball clear soup.

    ReplyDelete
    Replies
    1. Not really similar in taste though,Hakka mee sauce is from cooking the pork mince and this uses dark sauce too.

      Delete
  5. My type of comfort food too but never try dry minced meat and will try our your recipe. Thanks for sharing!

    ReplyDelete

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