Serving: 3-4pax
[Ingredients]
3pcs egg noodles (approx 150g)
250g minced meat
3/4 tsp light soy sauce
3/4 tsp sesame oil
1 tsp shaoxing wine (绍兴酒)
Dash of pepper
1 tsp cornstarch
1 tsp dark soy sauce
1 tbsp sugar
200g char siew slices
100g beansprouts
100g bok choy (小白菜)
[Garnish]
3 tsp chopped scallion
3 tsp fried garlic
3 tsp fried shallot
Red chilli slices
[Sauce for Noodles] - per serving
1/2 tsp fish sauce (鱼露)
1/2 tsp light soy sauce
1/2 tsp oyster sauce
1/2 tsp black vinegar (浙江醋)
Dash of flat fish powder (鳊鱼粉)
1 tbsp fried pork lard
[Steps]
In a small mixing bowl, marinate minced meat with light soy sauce, pepper, shaoxing wine, sesame oil and cornstarch. Mix well and set aside.
Heat up some oil in a small pan, stir-fry marinated minced meat till cooked.
Add in dark soy sauce and sugar, mix well and set aside.
Bring a large pot of water to boil, and prepare a bowl of room temp water.
In each serving bowl, add in sauce ingredients and mix well.
Quick blanch bok choy and set aside.
Using the same pot of water, blanch noodles till al dente, then transfer it into the room temp water.
Then, quick blanch noodles with some beansprouts and add them into the prepared bowl.
Place bok choy, minced meat, char siew and pork lard over.
Adapted from themeatmen