Braised Minced Meat with Mushroom Noodle (Bak Chor Mee)
I have to admit, my most disliked hawker food in Singapore is fishball noodles and bak chor mee is usually sold together in the same store. Thus, I hardly have bak chor mee too.
This is my version of bak chor mee, it’s very easy to prepare. I always make it in bulk, so I can have it anytime when I feel hungry. Just have to heat it up and serve over noodle or rice.
Braised Minced Pork with Mushroom Noodle
Noodles tossed in a rich, meaty sauce with minced meat and mushrooms.
Ingredients
- 500 g Minced pork
- 10 Dried mushrooms soaked and sliced
- Water used to soak mushrooms
- 2 tbsps Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sugar
- ¼ tsp Salt
- ¼ tsp Pepper
- 2 tbsps Oil or lard for frying
Garnish
- Crispy pork lard
- Chopped green onions
Instructions
- Heat oil or lard in pan.
- Add minced meat and stir-fry until slightly cooked.
- Add mushrooms, mix well and stir-fry until brown.
- Add in light soy sauce, dark soy sauce, sugar, salt and pepper. Mix well and pour in mushroom water.
- Turn heat to high, let it boil. Then turn heat to low and simmer until there's little sauce left. Turn off heat.
- Serve minced meat over noodle or rice.
Video
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