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Malaysian-Style Noodles with Pork and Mushrooms
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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01In a small bowl, stir together the jalapeños, vinegar and sugar; set aside. In a large pot, bring 4 quarts water to a boil. Add the noodles and cook until tender. Reserve 1 cup of the cooking water, then drain and rinse under cool water until no longer warm to the touch. Drain well, then divide evenly among individual serving bowls.
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I didn't find the note about Asian wheat noodles in the Malaysian-style noodles recipe.