Noodles With Mushroom Pork Sauce

Preparation info
  • Makes

    3 to 4

    servings as a main dish
    • Difficulty


Appears in

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.


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


  1. 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.
  2. In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil.
  3. Meanwhile, set