Bak chor mee (mushroom & minced pork noodles)

Ingredients

• (A)
• 200 g Minced Pork (marinade with some light soy sauce, pepper and sesame oil)
• 5 pieces of chinese dried mushroom, soaked and cut into slices
• 1 tablespoon oil
• some chopped garlic
• 200 ml water
• 1 tablespoon dark soya sauce
• pepper
• sesame oil
• (B)
• 200 g Mee Pok Noodles
• 10 pieces fishball
• some green leafy green vegetables
• Noodle Sauce: (Mix all together in a big bowl)
• 1 tablespoon black vinegar
• 1 tablespoon dark soya sauce
• 1 teaspoon sesame oil
• 2 tablespoon tomatoe sauce
• 1 tablespoon chilli sauce
• 1 tablespoon sambal chilli
• 2 tablespoons water
• dash of pepper

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Preparation

• Mushroom and Minced Meat:
  Heat up 1 tablespoon oil in wok. Add mushroom and stir fry. Add water and seasoning. Bring to a boil and cover wok. Allow to simmer for 15 minutes or till mushrooms are soft. Add minced pork and stir fry till cooked. Add additional seasoning if necessary. Set aside.
• Fishballs, Vegetables and noodles
  Prepare all the sauces for noodles in a bowl. Set aside. Bring a pot of water to boil. Cook vegetables and fishballs. Dish up and set aside. Loosen up the noodles before dropping them into the water. Cook, dish up and mix noodles well in the prepared sauce.
• Divide the noodles into 2 bowls and add all the other cooked ingredients.
• Garnish with some chopped spring onions and serve immediately.

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