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