0:00 / 7:36
Developed with YouTube

Hong Kong-style Mushroom and Minced Pork Noodles

groups4 servingsspeedHardcountertopsPrep: 180 minsskilletCook: 20 minsscheduleTotal: 200 minsoutdoor_grillBraisedlocal_fire_departmentMild
Allergens:warningGlutenwarningFishwarningSoywarningSesamewarningSulphiteswarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

  • circleSoy beans and dried mushrooms need to be soaked in advance for 3 hours3h
01
Preparation
00:01:19
  • Soak soy beans in water until softened
  • Clean dried mushrooms and soak for over 3 hours
lightbulb

Watch out

Mushrooms must be thoroughly soaked, otherwise the center will not absorb flavors and remain tough.

Ingredients:soy beans (50 g)Mushroom (7 piece)
Tools:bowl
02
Active Cooking
00:00:21
warningStay safe

Hold the container steady when straining boiling hot broth; splashing hot soup will cause severe burns.

  • Place 600g pork bones in a pot with ginger, spring onion, rice wine, and water, boil to blanch, then rinse away impurities
  • Clean 2 pcs dried sole fish and 50g ikan bilis, then fry until fragrant
  • Put pork bones, dried sole fish, ikan bilis, soaked soy beans, and 2.2L water into the pot
  • Boil on high heat for 20 minutes to release flavors
  • Switch to medium-low heat and simmer for 2 to 3 hours until rich
  • Remove residue, add 25g rock sugar and a little salt to season, and strain through a sieve
local_fire_departmentHigh heat for 20 minutes, then medium-low heat for 2 to 3 hours
lightbulb

Watch out

Keep heat at medium-low when frying dried fish and turn gently, otherwise it will break and burn at the bottom.

Ingredients:pork bone (600 g)dried sole fish (2 piece)ikan bilis (50 g)soy beansrock sugar (25 g)
Tools:sieveSaucepanwok
03
Active Cooking
00:02:19
  • Trim the stems of the rehydrated shiitake mushrooms, squeeze out as much water as possible, and reserve the mushroom water for later use
  • Heat a clay pot, dry-roast the shiitake mushrooms in the dry pan, and press out the moisture until dry and the mushrooms release an aroma
  • Add 1.5 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 0.5 tablespoon of dark soy sauce, 1 teaspoon of fish sauce, 35 grams of rock sugar, 3 tablespoons of black vinegar, and 1 star anise
  • Pour in 250 milliliters of mushroom water and bring to a boil
  • Add 1 tablespoon of sesame oil
  • Simmer over medium-low heat slowly for 2 hours until the mushrooms are completely tender and flavorful, then slice thinly for later use
local_fire_departmentMedium-low heat for 2 hours
lightbulb

Watch out

Stir mushrooms frequently when dry-frying, otherwise local overheating in the claypot will caramelize and bitter the sugars.

Ingredients:Mushroomoyster sauce (1.5 tbsp)light soy sauce (1 tbsp)dark soy sauce (0.5 tbsp)fish sauce (1 tsp)rock sugar (35 g)chinkiang black vinegar (3 tbsp)star anise (1 piece)sesame oil (1 tbsp)
Tools:claypotwooden spoon
04
Preparation
00:03:12
warningStay safe

Wash hands thoroughly with soap after handling raw pork liver and raw pork to prevent cross-contamination.

  • Slice pork liver thinly, add potato starch and salt, and wash repeatedly until water is clear
  • Add 1 tbsp potato starch to marinate the pork liver
  • Slice 180g lean meat thinly
  • Mix lean meat and 200g minced pork with 1 tsp oyster sauce, 1 tsp light soy sauce, a little pepper, 1 tbsp Shaoxing wine, 1 tbsp potato starch, and 1 tbsp sesame oil
lightbulb

Watch out

Pork liver must be thoroughly washed with potato starch and salt to remove blood, otherwise it will taste strong and gamey.

Ingredients:pork liver (1 piece)lean meat (180 g)minced pork belly (200 g)
Tools:cutting boardcleaverbowl
05
Active Cooking
00:04:03
warningStay safe

High-temperature frying oil splatters easily and causes burns; add fatty pork carefully and keep your distance.

  • Heat and melt 2 tbsp lard in a wok
  • Add 150g diced fatty pork and salt, stir-fry and deep-fry
  • Turn to maximum heat for the last 2 minutes
  • Fry continuously until pork renders oil and turns golden and crispy, then remove and drain
local_fire_departmentHigh heat (maximum heat for the last 2 minutes)
lightbulb

Watch out

Oil temperature is extremely high when frying lard dregs and splatters easily

stir constantly and watch the heat, otherwise they will burn and turn bitter

Ingredients:Lard (2 tbsp)fatty pork (150 g)
Tools:wokslotted spoon
06
Active Cooking
00:05:46
warningStay safe

Use long chopsticks or a noodle strainer when blanching noodles and meat to avoid steam burns from boiling water.

  • In a bowl, mix 1 tbsp lard, 0.5 tbsp mixed soy sauce, 3 tbsp light soy sauce, a few drops of fish sauce, 0.5 tbsp black vinegar, 0.5 tbsp mushroom sauce, and 1 tbsp sambal chilli for the noodle sauce
  • Put marinated pork liver and lean meat in a small bowl
  • Bring soup to a boil, ladle half into the sauce bowl and half into the meat bowl
  • Add 12 meat balls into boiling soup to cook
  • Blanch 4 portions of mee pok in boiling water for 1 minute, then transfer to cold water to refresh
  • Cook the meats in the soup for 1 minute until semi-cooked
  • Reheat noodles briefly in boiling water, then immediately add to the sauce bowl and toss well
  • Top noodles with cooked pork liver, lean meat, minced pork, meat balls, and lettuce
  • Garnish with sliced mushrooms, pork lard dregs, and dried sole fish fragments, serve with a bowl of soup
local_fire_departmentHigh heat boiling water
lightbulb

Watch out

Boiling time for noodles must be strictly controlled at 1 minute, otherwise they will become soggy and lose their springy texture.

Ingredients:Lard (1 tbsp)mixed soy sauce (0.5 tbsp)light soy sauce (3 tbsp)fish saucechinkiang black vinegar (0.5 tbsp)mushroom sauce (0.5 tbsp)Sambal Chilli (1 tbsp)pork liverlean meatminced pork bellymeat balls (12 piece)noodle cakes (4 piece)Butterhead lettuce (4 piece)
Tools:Saucepanbowlnoodle strainer

groceryAll Ingredients

pork bone600 g
dried sole fish2 piece
ikan bilis50 g
soy beans50 g
rock sugar60 g
Mushroom7 piece
oyster sauce2.5 tbsp
light soy sauce5 tbsp
dark soy sauce0.5 tbsp
fish sauce1 tsp
chinkiang black vinegar3.5 tbsp
star anise1 piece
sesame oil2 tbsp
pork liver1 piece
lean meat180 g
minced pork belly200 g
Lard2 tbsp
fatty pork150 g
noodle cakes4 piece
mixed soy sauce0.5 tbsp
mushroom sauce0.5 tbsp
Sambal Chilli1 tbsp
meat balls12 piece
Butterhead lettuce4 piece

blenderAll Tools Needed

bowlsieveSaucepanwokclaypotwooden spooncutting boardcleaverslotted spoonnoodle strainer