Egg Noodles with Meat Sauce

Ingredients:

5 nos fresh egg noodles

2 stalks choysum (sectioned)

Fried garlic oil:

1 whole garlic (peeled and chopped)

¼ cup cooking oil

Meat Sauce:

5 nos dried shiitake mushroom (soaked until soften, discard the stem and diced the caps)

250g minced pork

3 shallots (peeled and sliced)

4 cloves garlic (peeled and chopped)

1 inch young ginger (chopped)

1 tbsp extra virgin sesame oil

2 tbsp cooking oil

1 cup water

Seasonings:

1 tbsp fermented bean paste

2 tbsp light soy sauce

1 tbsp cooking caramel

2 tbsp oyster sauce

1 tbsp Chinese cooking wine

1 tbsp sugar

¼ tsp ground white pepper

Thickener:

1 tsp corn starch dissolved in 2 tsp water

Garnishing:

1 stalk spring onion (chopped)

Preparation Instructions:

1. Fried garlic oil:

• Heat up a non-stick skillet with ¼ cup of cooking oil and chopped garlic. Sauté on low heat until crispy and golden brown. Remove and set aside.

2. Meat Sauce:

• Heat up a non-stick skillet with 1 tbsp of extra virgin sesame oil and 2 tbsp of cooking oil. Sauté the sliced shallot, chopped garlic and ginger until fragrant.
• Add in diced shiitake mushroom, sauté until fragrant.
• Add in minced pork, loosen it and sauté until no longer pink.
• Add in seasonings and water. Bring to a boil and continue to simmer for 5 minutes.
• Turn heat to low and thicken the sauce with corn starch solution.
• Dish out and set aside.

3. Egg noodles:

• Bring a pot of water to a boil. Add in egg noodles, loosen it and cook until al-dente.
• Remove and drained. Transfer the noodles into a mixing bowl.
• Add in fried garlic oil. Toss well and transfer onto serving platter.

4. Add 1 tbsp of cooking oil into the boiling water. Quick blanch the choysum. Remove and drained.
5. To serve:

• Top the blanched choysum onto the egg noodles, follow by meat sauce, garnish with chopped spring onion and fried garlic.