Ingredients
To Fry
To Marinate
For Garnish
To Blanch
Directions
- 1
Heat wok to medium. Add oil. When wok is hot, add in shallots. Fry til almost golden & push to side of wok
- 2
Add pork. Let it sear on both sides for wok hei. Add garlic. Toss till garlic is fragrant. Add enough water til pork is barely covered. Let simmer & till all water has evaporated & pork is cooked through. Set aside, can be made in advance
- 3
Prepare pot of boiling water. Add salt
- 4
While waiting for water to boil, add 1 tbsp cooked minced pork & 1 tbsp juice + oil
- 5
Once pot of boiling water is boiling, blanch choy sum for 2mins till cooked. Set aside
- 6
Cook noodles according to instructions. If using Hakka noodles cook for +- 1 min. Continue stirring so it doesn’t clump & cooks evenly. Using sieve take noodles out & drench into cold water for 5secs. This makes it QQ. Take cooled noodles & plunge into pot of boiling water again to warm it up. Put onto plate & toss w juice
- 7
Serve w choy sum, mince pork, spring onion
Notes
The pork belly mince we used was very fatty so there was a lot of oil in the juice to coat the noodles. If using leaner meat like pork shoulder / chicken, can add 1 tbsp oil when mixing noodles
