Hock Chew Noodles with Chilli Dried Shrimps, Minced Pork & Anchovies

Hock Chew Noodles with Chilli Dried Shrimps, Mixed Pork & Anchovies


2 pcs dried hock chew noodles

1 tsp sesame oil

4 tbsp homemade chilli dried shrimps (divided)

40g peeled anchovies (rinsed and drained)

150g minced pork

8g black fungus (soaked until soften and shredded)

1 tbsp chopped garlic

1 tbsp chopped ginger

¼ cup water

Adequate cooking oil


1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp chinese cooking wine

½ tsp sesame oil

½ tsp ground white pepper

1 tsp sugar


1 tbsp chopped spring onion

Preparation Instructions:

  1. Marinate the minced pork with marinade ingredients and set aside.
  2. Heat up some oil in a pan with low heat, add in anchovies, pan-fry until crispy and golden brown. Dish out, drain on paper towel to absorb excessive oil and leave to cool completely for later use.
  3. Heat up 2 tbsp of cooking oil, saute the chopped garlic and ginger until fragrant. Add in minced pork, stir-fry until the pork become loosen, add in shredded black fungus, stir-fry for a while. Pour in ¼ cup water, continue to simmer until most of the liquid evaporated. Dish out and set aside.
  4. Bring some water to a boil, add in dried hock chew noodles, continue to cook until the noodles are al-dente. Dish out and mix with 1 tsp of sesame oil and divide the noodles into 2 separate serving bowl.
  5. To serve: add half portion of the minced pork, 2 tbsp of chilli dried shrimps and half portion of the anchovies on each bowl of serving bowl with noodles. Garnish with chopped spring onion and serve.



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