FORMULA FOOD - ROUND 15

SINGAPORE = BAK CHOR MEE

A week late I know, but we've all been ill :( This bak chor mee certainly unblocked one's sinus' though! Our tongues & lips tingled for ages after ;0
Conclusion: I love food like this, quick, tasty & hot.
Would I make it again? Oh yes, maybe a bit less chilli flakes next time!

Bak Chor Mee:
A couple of portions of noodles (I used rice noodles), 1tbsp ground nut oil, 3 sliced shallots, 500g minced pork, 2 tbsp dark soy sauce, 10-15 sliced Shiitake mushrooms, 1tbsp balsamic vinegar (or black rice vinegar), 1tbsp chilli flakes & 2 crushed cloves of garlic.

1. Place noodles in a bowl & cover with boiling water (or pack instructions for which ever noodles you use).

2. Heat oil in a wok & fry the shallots until golden then remove from wok leaving excess oil behind.

3. Fry the mince for 4-5 mins, add the soy sauce & continue stirring to break the meat up & make sure its browned. Add Shiitake mushrooms & vinegar & fry for another couple of mins. If it begins to look dry add a bit of water.

4. Add garlic & chilli flakes, fry for another 2 mins then add the drained noodles. Mix thoroughly & serve sprinkled with the fried shallots.