Braised Mixed Noodles with Bacon

This recipe is for those who can’t have (or don’t like!) prawns but like the flavour of Singapore fried Hokkien noodles. In fact, hubby says this actually tastes better – lol! I think it’s the fried bacon’s smoky flavour that makes this dish a winner. Also, there is no need to make prawn stock which can take time and effort. So give this recipe a try – I think you will not be disappointed. 

INGREDIENTS

• 100 gm fresh yellow Hokkien noodles

• 100 gm rice vermicelli (soaked in hot water till soft, drained)

• 1 egg

• 1 clove garlic (minced)

• 1 tablespoon Canola oil

• 100 gm bacon (chopped into small cubes)

• 100 gm pork (minced)

• 2 fish cakes (sliced)

• 1 Chinese mushroom (soaked in hot water, drained and sliced)

• 1/2 red bell pepper (cut into short strips)

• 1 chilli (sliced)

• Gravy – mix:

  • 1 cup water

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 teaspoon light soya sauce

  • 1/2 teaspoon dark soya sauce

  • 2 teaspoons oyster sauce

  • 1 teaspoon sesame oil

  • Dash of white pepper

METHOD

1. Heat oil in pan and fry the bacon, minced pork and fish cakes till cooked. Remove to a bowl.

2. Add garlic and fry till fragrant. Add egg and scramble.  Add yellow noodles and rice vermicelli and let the noodles sear at high heat without stirring for a couple of minutes. Flip noodles over to dear the other side.

3. Add the bacon mixture, mushroom and red pepper and stir fry for a couple of minutes. Add 1/3 of the gravy, stir to combine and cover the pan to allow the noodles to braise in the gravy. When the gravy has been absorbed, add the next lot of gravy. Keep adding till gravy is fully absorbed by the noodles.  Serve with sambal belachan (optional).