I had a bowl of spicy mince pork noodles at Lao Beijing some time ago. It was very nice and I am trying to replicate this dish at home. The dish looks quite similar to the Singapore Bak Chor Mee but the spicy taste reminds me of the spice pork cubes.
The Chinese like to use five spice powder ( a combination of cinnamon, star anise, cloves, peppercorn and fennel seeds) to season their food.
Instead of starting from scratch, I used a can of Narcissus spice pork cube to mix with mince pork to make the spicy mince pork. It turned out well. So here is the recipe.
Ingredients (serves 2):
|Spiced pork cubes, 128 grams|
1 tin of spice pork cubes, 128 grams, Narcissus brand or Gulong brand
100 grams of mince pork
1 sprig of spring onion, chopped
Blanch the noodles in boiling water and put in 2 serving bowls.
In a wok or pan, toss in the spice pork cubes and mince pork.
There is no need for oil as the canned spice pork cubes is oily
Stir and mix well till the mince pork is cooked, about 5 minutes.
Spoon the mince pork over the noodles and serve with spring onion.
For the health conscious, it is always nice to add vegetables like bean sprouts, mushrooms, chye sim and xiao bai chye.
Note: If you want to start from scratch, try this recipe from this video by Jaden hair:
1 pound noodles or rice of your choice
1/2 cup chicken broth
2 tablespoons dark soy sauce (or oyster sauce)
2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
2 teaspoons cooking oil
1/2 onion, chopped
1 pound ground pork (or ground beef/chicken/turkey)
2 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
1 stalk green onion, chopped
A nice 2 minute video from Jaden on how to cook this spicy mince pork noodles.