Another maggie mee recipe. This time round with an easygoing tomato sauce with mushrooms, chilli and garlic, exploring a fusion take of the usual tomato spaghetti sauce. This version is definitely much lighter, not so dense, not so heavy, and easier to prepare with little lead time required.
Love the flower garnishes I found at the supermarket. This dish couldn’t look better! And with this dish, I wish all mothers out there a Happy Mother’s Day!
Ingredients:
- Instant noodles: 2 packs
- Water: 2.5 cups
- Chicken stock cube: 1
- Oil: 2 tbsp
- White onion: 1, finely chopped
- Red chilli: 2, seeds removed, julienned
- Garlic: 1 clove, finely chopped
- Tomato: 1, skin removed, deseeded & diced
- Minced pork: 200g
- Button mushroom: 100, sliced
- Ketchup: 3 tbsp
- Shaoxing wine: 2 tbsp
- Coriander: 1 stalk, chopped
Method:
- Cook noodles with water and chicken stock cube. There should only be a bit of stock left at the end of the cooking. Set noodles aside.
- Heat oil in wok. Fry onion, red chilli & garlic. Stir till fragrant.
- Add in tomato, pork & mushrooms. Stir for 1min.
- Add in ketchup & shaoxing wine. Stir for 1min.
- Stir in noodles. Mix well.
- Garnish with coriander to serve.
Disclaimer:
- This recipe is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Serving:
2 – 3 persons
