Recipe Index

Ingredients

• 10½ oz pork mince
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 1/2 tsp sesame oil
• 1/2 tsp caster sugar
• 1/2 tsp dashi powder
• 1/4 tsp ground white pepper
• 1 tbsp cornflour
• 3 tbsp vegetable oil, for frying
• 8¾ oz gai lan (Chinese broccoli), cut into 2 in lengths
• 7 oz beansprouts
• 4 eggs
• 4 tbsp light soy sauce (for the bowls)
• 4 tsp dark soy sauce (for the bowls)
• 4-8 tbsp chilli oil, to taste, plus 2-4 tbsp extra to serve
• 1 tsp ground white pepper (for the bowls)
• 1 tsp caster sugar (for the bowls)
• 1/2 tsp MSG
• 14 oz egg or knife-cut noodles
• 1 oz peanuts, dry-fried
• 2 spring onions, thinly sliced

Method

1. Mix the pork mince with the soy sauces, oyster sauce, sesame oil, sugar, dashi powder, white pepper and cornflour, and leave to marinate for 15 minutes.
2. Heat the vegetable oil in a wok over high heat. Fry the pork, breaking it up, for 6-8 minutes until browned and crisp at the edges. Set aside.
3. Blanch the gai lan and beansprouts in boiling water for 1-2 minutes, then drain. In the same water, poach the eggs for about 3 minutes until the whites are set and the yolks still runny; lift out carefully. Cook the noodles in the water according to their type until just tender, then drain.
4. Divide the bowl seasoning between four bowls: light and dark soy sauce, chilli oil, white pepper, sugar and MSG. Add a ladle of the hot noodle cooking water to each and stir.
5. Add the noodles to the bowls and top with the pork, gai lan, beansprouts and a poached egg. Scatter with peanuts and spring onions, add extra chilli oil to taste, and tell everyone to mix everything together before eating.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data