A Maggie Mee Adaptation Of Braised Noodles With Sichuan Preserved Vegetables

These Maggi Mee recipes originated from the Sunday Times article back in April 2007, where a whole list of 50 yummy Maggie Mee recipes were featured. However, instead of following them in a doggedly step-by-step manner, I’ve chosen to adapt them according to my own taste and convenience (i.e. available ingredients).

This specific delicacy came from the very first dish in the list: ‘Braised Noodles with Shredded Pork and Preserved Vegetables’, by chef Li of the Wah Lok restaurant.


  • Koka noodles: 1 packet (or substitute with yellow noodles)
  • Boiling water: 1 cup
  • Chicken stock cube: 1/2 cube
  • Oil: 1 tbsp
  • Sichuan preserved vegetables: 1/2 cup, sliced thinly
  • Dried mushroom: 2, soaked in water for 1 hr, sliced
  • Shitake mushroom: 3, sliced
  • Shaoxing wine: 1 tbsp
  • Lean pork: 120g, sliced thinly, coated with cornstarch
  • Dark soya sauce: 1 tbsp
  • Oyster sauce: 1 tsp
  • Sugar: a pinch
  • Sesame oil: 1 tsp
  • White pepper: a pinch
  • Parsley: 1 stalk, chopped


  1. Microwave noodles in boiling water with stock cube. Set aside.
  2. Heat oil in frying pan.
  3. Add preserved vegetables, mushrooms and wine. Fry for 1min.
  4. Add pork and dark soya sauce. Stir-fry till cooked.
  5. Add noodles, oyster sauce, sugar, sesame oil and pepper. Leave to simmer for 2mins.
  6. Garnish with parsley to serve.


  • Rinse the preserved vegetables in water twice before cooking to wash away the excess salt. This prevents the dish from becoming too salty.
  • Slicing the pork thinly allows them to absorb more of the sauce and become more tender while cooking.

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