Ingredients
4 soft poached eggs
800g (1 lb) cooked wheat noodles
blanched snow peas, green beans or choy sum, to serve
Crispy anchovies
½ cup vegetable oil
½ cup dried anchovies
Spicy chilli sambal
¼ cup dried shrimp
20 large dried red chillies
3 small red Asian shallots, roughly chopped
5 garlic cloves, roughly chopped
2 fresh red chillies, roughly chopped
3 tbsp vegetable oil
1 tsp sugar
2 tsp sea salt
Mushroom & pork
4 dried shitake mushrooms
2 tbsp vegetable oil
350g (12 oz) minced pork
3 garlic cloves, finely chopped
3 tbsp soy sauce
1 tbsp dark sweet soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp cornflour (cornstarch), mixed with 1 tbsp water
1 tsp sesame oil
½ tsp white pepper
Instructions
STEP 1
For the mushroom & pork, place the dried shitake mushrooms in a bowl and cover with hot water. Soak for 15 minutes.
STEP 2
For the spicy chilli sambal, soak the dried shrimp in hot water for 15 minutes. And in a separate bowl, soak the dried chillies in hot water for 15 minutes. Once your ingredients are softened, drain the shrimp and place in the bowl of a food processor. Add the shallots and garlic and blend until finely chopped. Transfer the mixture to a bowl.
STEP 3
Squeeze the dried chillies (reserve the chilli soaking liquid) and place them in the same food processor. Add in the fresh chillies and blend to a rough paste (you may need to add a couple of tablespoons of chilli soaking liquid to help the processor along). Set aside.
STEP 4
Add the 3 tablespoons of vegetable oil into a wok or large frying pan over medium-high heat. Add the dried shrimp mixture and cook, stirring, for 3-4 minutes. Now add in the chilli mixture and stir-fry until well combined. Then turn the heat to very low and cook, stirring every so often, for 30 minutes or until the mixture is dark and jammy.
STEP 5
In the meantime, continue preparing your mushroom & pork. Squeeze your softened shitake mushrooms to remove excess liquid. Use a knife to remove and discard the tough stems. Then cut the mushrooms into thick slices. Set aside for later.
STEP 6
Heat the 2 tablespoons of vegetable oil in a work or large frying pan over high heat. Add the pork and stir-fry until almost cooked. Add the garlic and mushrooms and stir-fry for a couple of minutes. Then add the soy sauce, dark sweet soy sauce, oyster sauce, pepper and sugar. Stir-fry until well combined, then add 1 cup water and allow to simmer for 5 minutes.
STEP 7
In the meantime, finish the spicy chilli sambal by stirring through the sugar and salt. Stir-fry for a minute or until well combined and the sugar has dissolved. Remove from the heat and set aside for later.
STEP 8
Finish the mushroom & pork by stirring through the corn flour mixture. Stir and simmer for a further minute or until thick and glossy. Turn the heat off and stir through the sesame oil and pepper.
STEP 9
For the crispy anchovies, heat the oil in a small frying pan over high heat. Add the dried anchovies and cook for 2-3 minutes or until crisp. Drain on paper towel.
STEP 10
To assemble, divide the noodles and snow peas among serving bowls. Top with the mushroom & pork. Add a generous couple of spoonfuls of the spicy chilli sambal, a small handful of the crispy anchovies and a poached egg. Serve with extra spicy chilli sambal on the side. Mix everything in the bowl before digging in!
