This is a simple dish that everyone can make, given that one has the right chili, of course. It is what I grew up eating and loving to eat. So if the Straits Times were to interview me for ‘Foodie Confidential’ of the Sunday Lifestyle section and ask me what I would eat before I die, 2 bowls of this is enough to send me to heaven.
If you are banal enough to time the whole process, you’ll realise that it takes more than 3 minutes. Find out why below.
Ingredients for minced meat:
- Minced meat: 1/3 styrofoam pack or 90g
- Dried mushrooms: 3 pieces, soaked in hot water for 15min
- Corn flour: 1 tsp
- Dark soya sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Sesame oil: 1 tsp
- Rice wine: 1 tbsp
- White pepper: 1/2 tsp
Ingredients for noodles:
- Instant noodles: 1 packet, Koka Ezy-Cook Noodles
- Chicken stock: 1/2 cube
- Hot water: 1 bowl (to cover noodles)
- Vinegar: 2 tbsp
- Sesame oil: 1 tsp
- Belacan: 1 whole dollop (or more if you like)
- White pepper: to taste
- Parsley: washed and chopped
Method:
- Add corn flour to minced meat.
- Marinate meat and mushrooms with dark soya sauce, oyster sauce, sesame oil, rice wine, white pepper. Leave for 30 min.
- Saute marinated meat and mushrooms for 3 mins. Set aside to cool.
- Microwave the noodles with hot water and chicken stock cube for 3 min (or 5 min for chewier noodles).
- Add vinegar, sesame oil, white pepper and belacan into noodles and mix.
- Add parsley and meat to serve.
Tricks:
- Forget about the minced meat on a busy weekday evening.
- Adjust all ingredients according to your liking (preferably more vinegar and chili!)
- Add 老干妈 and/or a tsp sesame sauce for more fragrance.
Fiery rating:
😈 😈
Serving:
For 1 person
