Soy Bean Noodle with Mushroom & Minced Meat

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes



5 pieces (100g) soy bean noodle (tau chiam)

2 pieces mushroom (soaked till soft and diced)

100g minced pork

25g old ginger (chopped)

30g old ginger (shredded)

1 tbsp chopped spring onion

3 tbsp cooking oil

Seasonings A:

½ tbsp shallot oil

1 tsp light soy sauce

2 tbsp extra virgin sesame oil

½ tsp sugar

1/8 tsp ground white pepper

1 tsp dark soy sauce

Seasonings B:

½ tbsp light soy sauce

1 tsp sugar

½ tsp dark soy sauce

2 tbsp homemade glutinous rice wine

1/8 tsp ground white pepper

Preparation Instructions:

  1. Cook soy bean noodle in boiling water until al-dente. Remove and rinse with cold water before placing it back into the boiling water again to soak for a while. Remove and drain. Add in seasonings A and mix well. Transfer into a serving bowl.
  2. Heat up 3 tbsp of cooking oil in a skillet, saute the shredded old ginger until crispy and golden brown. Remove and set aside.
  3. Use the remaining oil to stir-fry chopped old ginger till fragrant.
  4. Add in mushroom and minced meat and stir-fry till fragrant. Add in seasonings B and bring to boil.
  5. Pour the gravy on top of the soy bean noodle. Sprinkle with crispy shredded old ginger and chopped spring onion on top and serve.

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