Stranger Foods

MalaysianPork & mushroom noodles

Serves 4 | Prep 20 mins | Cook 15 mins

There are many ways of serving noodles, but the two most common are either in a soup of tossed in a sauce (with a soup on the side). The latter is referred to as 'dry' noodles and Bak Chor Mee is a great example. This dish is of Southern China origin, and is popular in both Malaysia and Singapore. Over time it has evolved, and one of the changes is serving it with Sambal - a chilli-based sauce.

Source: Lemongrass and Ginger

Ingredients

Metric

Imperial

x0.5

1 tbsp sunflower oil
2 cloves garlic, finely chopped
30 g dried mushrooms, soaked, drained and roughly chopped, and liquid reserved, such as shiitake, porcini or Chinese mushrooms
350 g pork mince
150 g bean sprouts or mixed sprouts
300 g cooked dried egg noodles
freshly ground black pepper
2 spring onions, sliced into thin strips lengthways, to serve

Sauce

3 tsp clear honey
5 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
4½ tsp balsamic vinegar

To serve

Sambal

Instructions

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°F

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To make the sauce, combine all the ingredients with 2 tablespoons warm water in a small bowl. Season with pepper and set aside.
Heat the sunflower oil in a frying pan over a medium-high heat. Add the garlic and stir-fry for , or until fragrant. Add the mushrooms and stir-fry for . Tip in the pork mince and break up any lumps. Add 5 tablespoons of the mushroom liquid, season with pepper and cook, stirring occasionally, for until the pork is cooked through. Remove from the heat and keep warm.
Bring a saucepan of water to the boil and blanch the bean sprouts for about . Divide the warm, cooked noodles on to serving dishes, then top with the blanched bean sprouts. Spoon the sauce over the noodles and bean sprouts, then spoon over the pork and mushroom mixture. Sprinkle over the spring onions, add 1 heaped teaspoon of Sambal to each bowl, if using, and serve immediately.

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