Tuesday, 6 November 2012

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.


HUIJI MINCED MEAT NOODLES


Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.


(Serves: 2  | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
  • 250g Dried Angel Hair Pasta
  • 150g Minced Meat
  • Some Baby Bok Choy
  • 4 Garlic Cloves, finely minced
  • 4 Shiitake Mushroom, sliced
  • 2 Eggs
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

Marinade:
1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional


Method:-
1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.


To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.

8 comments:

  1. Wow, that is so yummy! Love it that you used angel hair pasta. And I like the fried egg :)

    ReplyDelete
    Replies
    1. Thanks Phong Hong, with the fusion of angel hair pasta with minced meat noodles I am sure it would be a new flavour for overseas readers too :)

      Delete
  2. Delicious! Looks flavorful and super easy :) I also ADORE shitake mushrooms.

    ReplyDelete
    Replies
    1. Thanks Parsley! How have you being? Hope you are doing well :)

      Delete
  3. Ellena, you always, ALWAYS make delicious meals. I've never tried this noodle before but my mouth waters by looking at it (and unfortunately time to sleep!). I'm inspired to cook something similar tomorrow if I cannot find Huiji Waist Tonic...

    ReplyDelete
    Replies
    1. Nami, now that you are in Taiwan! You can go try, they have super yummy wanton mee (dumpling noodles) too! I am sure you would love it :)

      Delete
  4. Hi Ellena,
    Love this recipe! I am living abroad and missing Ba Chor mee very much, so this will hopefully satisfy my craving. Do you have any suggestions for a substitute of Huiji?
    Denise

    ReplyDelete
    Replies
    1. Hi Denise,

      Thanks for your kind words. If you can't find Huiji tonic overseas perhaps you could replace it with some herbal chicken soup? If you are not sure how to make the soup, you can refer to my recipe index. Or u can just used normal chicken broth which is available in the supermarkets :) Hope that helps.

      Delete

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Ellena (Cuisine Paradise)

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