These mixed noodles are popular in Kuching’s Chinese community. It comes in light, dark and red varieties, but this light variety is most popular.
- 250 g pork fat, cut into 1-cm cubes
- 12 fish balls, optional
- 4 heads baby bok choy, halved lengthwise
- 2 tsp white vinegar
- 500 g thin egg noodles
- 200 g char siew, thinly sliced
- 2 thin spring onions, thinly sliced
- sambal belacan, to serve
- pickled green chillies, to serve
- 500 g fatty pork mince
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tsp ground white pepper
- pinch of sugar
- 6 small red Asian shallots, thinly sliced
- 375 ml (1½ cups) canola oil
- 60 ml (¼ cup) fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the pork fat in a saucepan with 125 ml (½ cup) water. Simmer over medium heat for 30 minutes or until the water has evaporated, the fat has rendered and pieces of pork fat are crispy. Separate the crispy pork fat from the liquid pork oil.
- For the pork mince, place all the ingredients in a bowl and use your hands to combine well. Heat a wok over high heat. Add 2 tablespoons of the rendered pork oil, then add the pork mince and toss for about 5 minutes, breaking up any lumps with a metal spoon until cooked. Remove from the wok and set aside.
- For the shallot oil, place the shallots and oil in the wok and heat over medium heat. Fry the shallots until golden brown, then turn off the heat and remove the shallots from the oil. Reserve the oil.
- For the noodle sauce, place all the ingredients in a bowl and stir to dissolve the sugar.
- Bring a large saucepan of water to a simmer. Add the fish balls (if using) and simmer for a few minutes or until they expand, then remove with a slotted spoon and set aside. Add the bok choy to the simmering water and blanch just until tender. Remove with a slotted spoon and set aside.
- In each serving bowl, place 1 tablespoon of pork oil, 2 teaspoons of shallot oil, ½ tsp white vinegar and 1 tablespoon of the noodle sauce. Dip the noodles into the boiling water for 1 minute, then dip into cold water.
- Then dip back into hot water before draining well. Add the noodles to the serving bowls and toss in the sauce and oils. Top with the pork mince, fried shallots, fish balls, bok choy and char siew. Scatter with fried shallots, sliced spring onions and crispy pork fat. Serve with the sambal belacan and the pickled chillies.
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