Ingredients
- 400g fresh egg noodles
- 20 slices char sui pork
- 6 fish balls, halved
- 1 bok choy, separated
- 3 tbsp LKK soy
- 1 tbsp oyster sauce
- 1 tbsp shallot oil
- 2 spring onions, sliced
- 4 tbsp fried shallots
- 2 tbsp fried garlic
- 1 red chilli sliced
- MINCE MEAT:
- 300g pork mince
- 1 tbsp LKK soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- ½ tsp white pepper
- 2 tbsp vegetable oil
Method
- In a medium frypan, heat 2 tbsp of vegetable oil to medium-high heat. Add in mince meat and begin to brown, breaking the mince into smaller pieces.
- Add the remaining mince meat ingredients into the frypan: 1 tbsp soy, 2 tsp dark soy, 2 tbsp oyster sauce, and white pepper. Continue until mince is cooked through, then set aside.
- Prepare the noodles according to packet instructions in a bowl of boiling water. Place in the bok choy pieces and fish balls. Drain and place noodles separately into a large bowl.
- Pour 3 tbsp soy, 1 tbsp oyster sauce and 2 tbsp shallot oil onto the noodles. Mix through to combine thoroughly. Divide noodles between 4 serving bowls.
- Spoon the pork mince on top of the noodles. Place 5 pieces of char sui pork onto the noodles, along with 3 fish balls and 2 pieces of bok choy.
- To serve: sprinkle some spring onions, fried shallots, fried garlic and chilli on top. Enjoy!
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce
