difficulty Moderate
  • pot
  • wok
author Kelly Siew
write-up Write Up
forked from Seremban Hakka Mee
  2 whole 2 whole pieces flat noodles (you could use the cintan brand (available in most local supermarkets))  
  1. bring a pot of water to the boil, add a few drops of sesame oil, and cook the noodles for 3 minutes,or until al dente. drain and divide into two bowls.
  2-3 whole 2-3 whole pieces shitake mushrooms (rehydrated and chopped)  
  1. in a large wok, heat the oil (both types) over medium high heat. add garlic to fry for a minute or so until aromatic.
  2. add the minced pork and mushrooms to fry for 2 minutes, then add water, fish sauce, chicken stock seasoning and light soy sauce and allow to simmer over low heat for 8-10 minutes.
  3. add a little more water if it’s starting to dry up.
100 g   100 g minced pork  
  3 clove 3 clove garlic (minced)  
  1 tbsp 1 tbsp cooking oil  
  1 tbsp 1 tbsp fish sauce  
  1 tsp 1 tsp light soy sauce  
  1/2 tsp 1/2 tsp chicken stock seasoning  
    enough water for the mince pork gravy (about 150ml)  
    a few drops of sesame oil  
    pickled green chillies  
  1. to serve, top the noodles with the minced pork with gravy, and some spring onions. serve immediately with pickled green chillies.
  1-2 whole 1-2 whole spring onion (finely chopped)