- 3 bunch bean mee also known as Tau Chiam (noodle)
- 125 g french bean cut into strips
- 125 g carrot cut into strips
- 4 dried shiitake mushrooms soak overnight and cut into strips
- 4 cloves garlic minced
- 1/2 tbsp soya sauce seasoning
- 1/2 tsp salt
- 3 tbsp water
- 160 g pork shoulder butt cut into strips
- 1 tbsp ginger grated
- 1 tbsp soya sauce
- 1 tbsp sesame oil
- 1/2 tbsp chinese cooking wine aka hua diao chiew
- 2 eggs
- 1/4 tsp soya sauce
- 1 dash pepper
Step 1 - Marinate the pork
- Cut the pork into slices and into strips.
- Add all the pork marinade ingredients into the bowl and give it a good mix. Marinate it for at least 1 hour or overnight.
Step 2 - Cook noodles and set aside
- Cook the noodles as per instructions on the packaging.
- After the noodles are cooked, rinse the noodles with tap water to stop it from cooking further. Drain and set aside.
Step 3 - Stir-fry pork and set aside
- Remove the pork from the fridge and let it sit in room temperature for 15 mins.
- Heat up a pan and fry the pork for 3 minutes till it is fully cooked.
- Give it a taste test and season with more soya sauce as desired. #Tip: Make sure the pork is well seasoned at this step so that it will have a distinct savory taste.
Step 4 - Fry the egg and set aside
- In a bowl, crack in eggs and add in soya sauce and pepper. Beat the eggs evenly.
- Heat up a clean pan on medium low heat, add in 1 tbsp oil.
- Pour in eggs and fry till there are visible brown spots. Remove from pan and set eggs aside.
Step 5 - Fry the noodles and ready to serve
- In the same pan, add 2 tbsp of oil and garlic. Fry till fragrant.
- Add in mushroom, french bean, carrot, ½ tsp salt, a dash of pepper and 3 tbsp water. Fry till soft. Give it a taste test to ensure that it’s well seasoned.
- Add in the cooked noodles and pork, use chopstick and give it a good mix. To prevent noodles from breaking, do not overmix.
- Add in the egg and 1/2 tbsp of soy sauce and give it another round of good mix. The fried noodles are now ready!