SavouryPeklyn Teo

Pork Noodles

SavouryPeklyn Teo
Pork Noodles

We used to follow mum to the wet market every week. Carrying the groceries for her while she calmly negotiates the prices of vegetables, fruits and meat. At the end of it all, we would be duly rewarded with lots of good food.

Now, each time I drive back to Malaysia, I choose to leave Singapore at 4 or 5am so that by the time I reach KL, it’ll be time for a steaming bowl of pork noodles. I’ve never managed to find anything similar here in Singapore. Also known as chee yuk fan in Cantonese, its a delicious warm bowl of noodles (I usually get mee sua or bee hoon) along with some marinated pork. Paired with a cold glass of kopi ping, it really is bliss. Even typing this now transports me back.

But thanks to the ongoing pandemic, it’ll be a long while before we can cross the borders. So it got me thinking and I started googling for recipes to make the pork noodles myself. It wasn’t easy as a search for pork noodles simply pulled up a lot of bak chor mee recipes. A dish vastly different from the one I had in mind. Finally, I found one. I hope you enjoy this as much as I did.

Recipe

Ingredients (makes about 2 portions)

  • 400ml chicken stock

  • 300g minced pork

  • Soy sauce

  • Sesame oil

  • White pepper

  • Chye sim

  • Egg

  • Spring onion (chopped)

  • Fried garlic

  • Fried shallots

  • Bee hoon, soaked

Method

First, marinate your minced pork with 1 tbsp of soy sauce, 1 tsp of sesame oil and a dash of white pepper. Set aside while you prepare the broth. I used about 400ml of boxed chicken stock and diluted it with a cup of water but you can adjust depending on the type of chicken stock that you use.

Bring the chicken stock to boil and once it is boiling, add the minced pork and swirl it to break it up. Cover and let it cook for 1-2 minutes. Then add in a handful of chye sim and your noodles. Cook it for another 3-4 min until your noodles are well cooked. Then add in an egg at the end and turn off the heat.

Pour it into a bowl and top it off with chopped spring onions, fried garlic and fried shallots. Add another dash of white pepper and serve immediately with some cut chillies.