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Malaysian-Style Noodles with Pork and Mushrooms

4 Servings

30 minutes

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This is our take on Malaysian hakka mee, a simple but flavorful umami-filled dish of noodles topped with ground pork and minced mushrooms. To balance the deep, rich notes of the sauce, we make quick-pickled jalapeño chilies, which add heat to cut through the dish's savoriness, while sliced scallions offer herbal freshness. Almost any variety of Asian wheat or egg noodle works here so long as the strands are substantial enough to support the sauce. Because the pork and mushrooms tend to fall to the bottom of the bowl, it's best to portion the cooked noodles into individual bowls, then spoon sauce onto each.

4

Servings

Tip

Don't forget to reserve some of the cooking water before draining the noodles. You'll need the starchy liquid to make the sauce.

30 minutes

Ingredients

  • 2

    jalapeño chilies, stemmed, seeded and thinly sliced crosswise

  • ½

    cup unseasoned rice vinegar

Directions

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Reviews
Tom S.

I didn't find the note about Asian wheat noodles in the Malaysian-style noodles recipe.

Lynn C.

Hi Tom -

The note is available in the introduction to the recipe at the top. I've cut and pasted the pertinent info below:

Almost any variety of Asian wheat or egg noodle works here so long as the strands are substantial enough to support the sauce.

Best,
The Milk Street Team