A recipe for delicious dry Chinese-Malaysian noodles, loaded with savoury ground pork, BBQ pork char siu, wontons, and fragrant, crispy onion flakes.
Course Main Course
Cuisine Asian, Malaysian
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Author Michelle | Sift & Simmer
2tablespoondried onion flakes
2small shallotsfinely diced (or use ½ small onion if you don't have shallots)
1lb(454g) lean ground pork
1teaspoonchicken boullion powder
1tablespoondark soy sauce
1tablespoonlight soy sauce
1 tablespoonshaoxing wineoptional, for flavour
¼teaspoonground white pepper
1pkg340g fresh egg noodles
¼lbroasted BBQ porkchar siu, sliced
cooked yu choy or gai lan
hot sauceeg. sriracha or garlic hot sauce
Fry the onion flakes:
Heat a large wok over medium high heat. Add 1 tablespoon of vegetable oil and add in the onion flakes.
Lightly fry for about a minute by continuously stirring the onion flakes until golden brown (but not burnt) -- about 1 minute. Turn off the heat, and transfer the flakes into a small bowl. Set aside.
Fry the pork mixture:
Using the same wok, turn on the heat to medium high and add in the ½ tablespoon oil, shallots and garlic. Fry until lightly fragrant, about 1-2 minutes.
Crank the heat up to high and add in the ground pork, breaking it up into small pieces. Cook for about 5-6 minutes, stirring occasionally, until no longer pink.
Add in chicken boullion powder, dark soy sauce, light soy sauce, and white pepper. Mix to incorporate everything together. Turn off the heat and transfer the meat to a bowl.
Cook the noodles:
Heat a large pot of water and let it come to a boil. Add in the egg noodles and cook according to package directions, about 2-3 minutes, or until al dente. Pour the noodles into a colander and rinse under cold water.
Drain noodles and portion into serving bowls.
Top the noodles with the 2-3 heaping tablespoons of the warm ground pork mixture, sliced BBQ pork (char siu), wontons, veggies (yu choy or gai lan), green onions, pickled chilies (optional), and fried onion flakes. Mix the bowl thoroughly and serve immediately.