Thursday, March 03, 2011

Minced meat mushrooms noodles (滷肉面)

I was craving something saltish and meaty for lunch. And I have no idea how or why, but 滷肉饭 came to mind. A combination of salty and sweet, it brings together some of my fave ingredients - mushrooms and meat.
Minced meat mushrooms noodles (滷肉面)

I had some of these delish dried yang chun noodles at home. I chanced upon them purely by fate. I was at the supermarket aisle staring at all the available dried noodles packets. And I saw them. I decided to give them a try. And boy I've never looked back since. They are chewy and smooth and I've tried them in soups, and  dry, tossed with a sauce - they taste equally awesome. Sometimes, it's down to the noodles that actually rounds up the total points for a dish. I have a winner on my hand that taste great prepared any way. (:

And I decided to make myself some 滷肉面 for lunch. The sauce did took a while to cook, but the results were fantastic. Totally worthwhile. Of course, if you're hankering for a bowl of this noodles, do note that this is not the prepare-cook-and-eat-in-10-minutes kinda dish. Do plan ahead so that you won't be totally starving by the time the bowl of noodles are ready. Go on, ask me how I know.

All mixed up

We loved the sauce so much that Sis made sure to help herself to heaps of the sauce and the ultimate testimonial - our bowls were spotless after we were done. Now, how soon can I make these again to satisfy my urge...

Minced meat mushroom noodles 滷肉面 (Adapted from here)
4 pieces of dried yang chun noodles
250g minced chicken
10 dried mushrooms, soaked, drained, stalk removed and quartered
4 swiss brown mushrooms, quartered
4 hard-boiled eggs, shelled
2tbsp of olive oil
5 cloves of garlic, peeled and smashed
800ml water
1 tbsp corn starch mixed with 3 tbsp of water
2 stalks of spring onion, diced finely

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

Mix the meat with seasoning and marinate for 1 hour.
Heat some olive oil in a wok, fry 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. (It took me around half an hour to forty five minutes on medium heat before my sauce was reduced to the consistency I wanted.)
Bring water to boil in a pot. Cook the noodles as per the instruction on the packaging and set aside.
Lastly, pour in the corn starch mixture to the sauce, stir well and turn off the fire. Sprinkle chopped spring onions and mix it up. Divide the sauce over the noodles. Serve hot.


  1. Oooh.. this reminds me of Mapo doufu .... over hot rice... splendid.

  2. I cooked some kind of 滷肉 recently and agree that time is required to allow full flavors to develop. Mine is more of the homemade version, using minced meat, mushroom and another ingredient. Yours reminds me of the Taiwanese 滷肉....delish!

  3. Michelle...this is so delicious and I am hungry looking at it now though I had a wonderful lunch just 1/2 an hr ago. I shall try making this for the Wild Boar . I am sure he will love this :) I am looking for simple and easy and yet tasty one dish meal for ourselves :) Thanks for sharing.

    Have a great day,


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