Minced Meat Noodle

I just realized that I've not cook for more than 2 weeks. Apart from a small nose surgery that I had about 2 weeks ago, my kitchen is currently under renovation. The window, the compartment, the kitchen top, the concealed wiring, the wall painting were done except the built in kitchen cabinet. So, at this moment, still no home cooking yet until everything is done. I told myself be patient and treat it as a long break. :)

Just before the kitchen renovation, I cook this minced meat noodle to clear the stock in my fridge. I saw quite a number of bloggers cook this when I visited their Chinese blogs. So, I just copied their idea and cook it in my most convenient way. The minced meat sauce with mushroom and hard-boiled egg goes well with either noodles or steamed rice. Enjoy!

Minced Meat Noodle

Serves 4

Ingredients:

4 pieces of dried egg noodle
250gm minced pork/chicken
6 dried mushrooms, soaked, drained, stalk removed and quartered
4 hard-boiled egg, shelled
2tbsp of olive oil
5 cloves of garlic, peeled and smashed
800ml water
1tbsp corn starch mixed with 3 tbsp of water

Seasoning:

3tbsp light soy sauce
2tbsp oyster sauce
1tsp sesame oil
1tbsp dark soy sauce
dash of pepper

Method:

1.  Marinate the meat with seasoning and leave for 1 hour.

2. Heat some olive oil in a wok, saute the garlic and add the marinated minced meat and mushrooms. Stir fry till the meat is cooked. Add water and bring to a boil. Add in the hard-boiled eggs. Cover the lid, turn to low flame and simmer until the sauce thickening. Stir it from time to time.

3. Bring water to boil in a pot. Cook the egg noodle as per the instruction on the packaging and set aside. 

4. Lastly, pour in the corn starch mixture to the sauce, stir well and off the fire. Pour the sauce over the noodle and garnish with chopped spring onion. Serve hot.