Name: Noodles With Mushroom Pork Sauce
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Singapore Hakka
Ingredients: ¼ cup thinly sliced green onions, including green tops; 1 pound fresh Chinese wheat or egg noodles, or 12 ounces dried; 8 ounces ground pork; ¼ teaspoon salt, or to taste; ¼ teaspoon ground black pepper, or to taste; 8 ounces fresh mushrooms, such as shiitake, king oyster, cremini, or button; 2 tablespoons dark soy sauce; 1¼ cups chicken broth, homemade or purchased; 1 cup thinly sliced garlic chives, or 1 cup thinly sliced green onions, including green tops, plus 1 tablespoon minced garlic; 2 tablespoons vegetable oil; 4 cups bean sprouts (about 8 ounces)

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This comforting noodle dish from Moi Kong Hakka Restaurant in Singapore pleases all generations. Think of it as a Hakka version of pasta with Bolognese sauce. Stir-fry ground pork, mushrooms, and garlicky Chinese chives with soy sauce. Toss with noodles, crisp bean sprouts, and a little broth for a speedy meal in a bowl.

Ingredients

8 ounces fresh mushrooms, such as shiitake, king oyster, cremini, or button
2 tablespoons vegetable oil

Method

Lightly rinse and drain the mushrooms. If using shiitake mushrooms, trim off and discard the tough stems. Chop the mushrooms into ½-inch pieces to make 2½ to 3½ cups.
In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil.
Meanwhile, set

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Noodles With Mushroom Pork Sauce

Ingredients

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