I just came back from a work trip to China. I didn’t realise that people in China love noodles so much, they can eat them everyday. The noodles in Dunhuang are really smooth, and their broth strongly flavoured (I like!) The zhajiangmian in Beijing very healthy, with a lot of mixed fresh vegetables and beans. The sauce is delicious. The portion is HUGE though. I think I managed to survive in these two cities because there are noodles, and because the flavours are very close to what we have here in Singapore.
Over here, we also have what we call bee tai mak, or silver needle/pin noodles, or rat noodles. It is one of my favourites, and very easy to cook. This recipe is kind of a self-discovered home recipe. I always look forward to cooking and eating these noodles, my boy and husband love eating it too. It’s very simple to prepare and cook, no fuss, healthy (enough) and a one pot dish, I think the mainland Chinese will love it too!
Ingredients:
- Oil: 2 tbsp
- Garlic: 1 clove, finely chopped
- Minced pork: 120g, marinated with 1/2 tbsp fish sauce, 1/2 tbsp sesame oil, a pinch white pepper, 1 tsp corn starch
- Shiitake mushroom: 100g, finely sliced
- Bobo brand fish ball: 200g, halved
- Baby Shanghai green (青白苗): 120g, roughly chopped
- Shaoxing wine: 1 tbsp
- Bee tai mak: 450g
- Fish sauce: 1 tbsp
- Dark soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Water: 1/2 cup
- Ground white pepper: a pinch
- Coriander: 1 stalk, chopped
Method:
- Add oil in wok. Saute garlic till fragrant.
- Stir in minced pork. Stir till cooked and break it up.
- Stir in mushrooms, fish balls, Shanghai green & shaoxing wine. Cook till vegetables and mushrooms are softened.
- Add in bee tai mak, fish sauce, dark soy sauce, sesame oil, water & white pepper. Cook for 2min and mix well.
- Scoop into 3 bowls. Garnish with coriander to serve.
Serving:
3 persons
