Simple, unpretentious and comforting. The description of this Minced Pork Noodles Tossed with Scallion Oil is enough to make anyone want to give it a go. In lieu of the previous write up on shallot scallion oil, this noodle dish is the perfect trial run in utilizing that aromatic homemade scallion oil that you have probably just prepared previously.
In life, and in the kitchen, options and variation is crucial in making an environment more ideal and bearable. Therefore this noodle dish is not without its equally amazing variations. Therefore do not stop yourself from using bee hoon (rice vermicelli), mee pok (something that can be described as Chinese fettuccine) or even spaghetti for this (especially if you are living in the west). The same applies for the ingredients needed. Although minced pork is ideal, there is the option of using minced beef or minced chicken as well.
However you want to go about doing this, it is strongly recommended that you prepare more than you actually need for one simple reason. Leftovers. Yes leftovers are nothing to be scorned about. All that ‘effort’ involved in prepping, cooking and cleaning up means that you should maximize the amount of returns that you can get from preparing this. It is literally killing two birds with one stone. You indulge in a great meal, and can be assured that the next time you salivate on slurping up these delicious noodles again, a hot meal is just a microwave’s work away. Now who wouldn’t want that?
Ingredients:
200 g minced pork
1 tbsp dried shrimp – soak in water for 15 mins and drained
2 – 3 button mushroom – diced finely (optional)
1 tsp minced ginger
1 tsp minced garlic
2 tsp oyster sauce
2 tsp soy sauce
1 tsp dark soy sauce
2 tsp sugar
Pinch of salt
Black pepper to taste
Shallot Scallion oil (for recipe click here)
Egg noodles
Serves 2
The line up.
I’m using dried egg noodles. Feel free to use other types of noodles, vermicelli or even spaghetti.
Add 2 tbsp oil and minced meat into a skillet or non-stick pan.
Cook until the water from the pork has evaporated.
Add in ginger, garlic and dried shrimp and continue to stir fry at high heat until fragrant.
Add in seasoning and ¼ cup of water.
Simmer and give it a taste. Adjust with more seasoning if needed.
Turn off heat and set aside.
Cook the noodles accordingly to the instructions on the package. *I like to add 1 tsp of salt into the boiling water.
Drain and toss lightly with some scallion oil.
Place noodles on serving plate and top with minced pork and fried onions.
Sprinkle with chopped green onions and drizzle with more scallion oil if desired.
Toss well and enjoy.
- 200 g minced pork
- 1 tbsp dried shrimp – soak in water for 15 mins and drained
- 2 – 3 button mushroom – diced finely (optional)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- Pinch of salt
- Black pepper to taste
- Scallion oil
- Egg noodles
- Add 2 tbsp oil and minced meat into a skillet or non-stick pan.
- Cook until the water from the pork has evaporated.
- Add in ginger, garlic and dried shrimp and continue to stir fry at high heat until fragrant.
- Add in seasoning and ¼ cup of water.
- Simmer and give it a taste. Adjust with more seasoning if needed.
- Turn off heat and set aside.
- Cook the noodles accordingly to the instructions on the package. *I like to add 1 tsp of salt into the boiling water.
- Drain and toss lightly with some scallion oil.
- Place noodles on serving plate and top with minced pork and fried onions.
- Sprinkle with chopped green onions and drizzle with more scallion oil if desired.
- Toss well and enjoy.
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Darren
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