Been eating a lot of dry egg noodles at home. Typically with a soft boiled egg, minced pork, mushrooms, wood ear, shallots, fried eschallot and fried anchovy and a black sauce. Actually I really wish bak chor mee shops back in SG would add eggs into their repertoire. Make it happen plz.

Anyway, here’s what you need:

  • 4 eggs or as many as you like, not too fresh or they’re impossible to peel
  • Egg Noodles (I like mid weight)
  • Minced Pork
  • Dried Shitake
  • Dried Wood Ear
  • Shallots
  • Fried Eschallot
  • Fried Anchovies

Sauce Ratio

  • 2 dark mushroom soy
  • 2 soy
  • 1.5 black vinegar
  • 1 oyster
  • 1 karamel masakan
  • 0.5 sugar
  • 2 cooking oil
  • 0.25 sesame oil

Soak your mushrooms/wood ear if they’re dried. You can sub fresh if you’re rich but I find dried has a bigger, deeper, older taste. This can take a hour or two but once they’re rehydrated, cut it up however you like, just keep it even and remove the stems on shiitake. If the center is still hard when you’re cutting, you’re doing it wrong. An overnight soak is best. You can use the liquid from the soak instead of water.

Place the mushies in a pot and fill it with a mix of soy, dark mushroom soy, sugar and black vinegar according to the sauce ratio above plus 5 times the amount of water. Simmer the mushrooms in this mix until they’re tender.

You need a big pot for your noodles. If you ever want the noodles to have a great springy bite to em, you need a really big pot and a good stove that will keep it boiling forever. I have a piece of crap rusty stovetop that is really just hot plates that are more like warm plates. Anyway, boil some water in the pot. The most energy efficient way is to use your electric kettle first.

Meanwhile, take a smaller pot and put some eggs in it then cover them generously with water. Bring that to the boil. Don’t use the kettle in this instance. Once it gets there, take the eggs out and run under cold water until they’re not hot anymore. This roughhouse method is my soft boiled egg style, firm whites with gooey center. Sometimes I get runny, sometimes I get almost cooked through, sometimes gooey. I like it all so I haven’t fixed the recipe yet. Suffice to say, if you have a good ramen egg recipe, use that. Peel them when they’re ready.

Whilst the eggs are going, heat some oil in a pan and when it’s near smoking, chuck in some dried anchovies. Toss it around until they’re sick fragrant and golden browny. Drain on paper. Season with some salt.

Blanch the mince off in the big pot of boiling water and reserve. You can also stir fry this if you’d like. I did it with a bit of shaoxing, garlic and ginger.

Next cook your noodles. When you dump em in, hopefully the water stays pretty close to boiling. Stir well to separate the noodles. It’s usually close to ready around a minute or 2. Check constantly, the texture of the noodle should have changed and the colour should be brighter. Just test some until it’s almost super ready, pull it out and dunk it back a couple times to rinse off excess starch and bam your noodles are ready.

Dress immediately with a tablespoon or two of your sauce mix, making sure to stir it through beforehand so you don’t just get oil. Next put your mince, mushies and plop the egg on top of all that. Garnish with shallots, fried eschallot and fried anchovies.

You can also add lettuce or any cooked greens or whatever else you want.

This slideshow requires JavaScript.

*Pics are actually of my second round of noodles without mince, mushies and greens.

Advertisements