Pork with Scissor-Cut Noodles

Ingredients

• 500g plain flour
• 250ml water
• 1 tsp salt
• 2 tsp Chiu Chow oil
• 2 tbsp vegetable oil
• 1 small onion, diced
• 4 tsp garlic, minced
• 2 tsp ginger, minced
• 2 tsp shrimp paste
• 450g pork mince
• ½ tsp white pepper
• 3 tbsp Shaoxing wine
• 3 tbsp soy sauce
• 3 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• ½ cup coriander leaves
• 2 spring onions, sliced

Method

1. Using a stand mixer, add the flour, water, and salt. Mix at medium speed until dough forms. Continue mixing for 7–10 minutes until the dough is soft and slightly springy. Cover with cling wrap and rest for 30 minutes.
2. Shape the dough into a round disc. Using scissors, cut the dough into pieces approximately 5mm in width and 30mm in length directly into a pot of boiling water. Boil in batches for 5–6 minutes, then remove with a strainer and transfer to a large bowl. Toss with 1 tsp Chiu Chow oil. Repeat until all noodles are cooked. Reserve ½ cup of the water used to cook the noodles.
3. Heat oil in a wok over medium-high heat. Add the onion, garlic, ginger, and shrimp paste. Stir-fry for 1–2 minutes until fragrant.
4. Add the pork mince and white pepper, breaking the meat into small pieces as it browns.
5. Add the Shaoxing wine, soy sauce, dark soy sauce, sugar, lime juice, 1 tsp Chiu Chow oil, and the ½ cup of reserved noodle water. Cook for 3–4 minutes, allowing the sauce to thicken.
6. Add the noodles to the wok and toss to coat evenly in the sauce.
7. Transfer to a serving dish and garnish with coriander and spring onions.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML