Scallion Pork Mee Tai Mak
The Lowdown:
Another easy one pot dinner to save to your collection - Scallion pork mee tai mak, ready in just 20 minutes!
This is the kind of everyday comfort food we love here at Good Maison.
Bonus: Minced pork means lesser defrosting time and no marination required. A tasty dinner done and dusted in 20 minutes! Trust us, one bowl simply won't be enough!
Ingredients
1 pack of mee tai mak (425g), washed and drained
250g minced pork (best to ask the butcher to mince a fattier cut of meat - e.g. wu hua rou/shoulder)
1 chinese scallion, sliced diagonally
3 cloves garlic, roughly chopped
Sauce:
1 tbsp sesame oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp abalone sauce
1 tsp sugar
2 tbsp water
Steps:
- Mix together the sauce ingredients in a separate bowl and set aside.
- Heat up some olive oil in your pan.
- Sauté the sliced scallions in the pan till they start to wilt.
- Add in chopped garlic and continue to sauté till fragrant but before it turns golden brown.
- Add in the minced pork and use a spatula to break up the meat so that the meat has even contact area with the pan.
- Give time for your meat to sear and for the fat to be rendered out to make your dish more flavourful.
- Add in the washed mee tai mak and pour over the sauce mixture from before.
- Stir fry until mee tai mak noodles are soft and the sauce is clinging onto the noodles.
- Enjoy!
Share your cooks with us!
Everyone cooks according to their own style and preferred taste. We'd love to see how yours turned out! Tag us on Instagram or Facebook using #goodmaison and #GMcooks so we can share the joy of cooking in our community!
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