This is another simple one-dish meal ........ 'Mushroom pork ribs noodles' aka 'Tung Koo Pye Kuat Meen', wholesome and tasty.
For a change I use the thicker and fatter type of Won ton mee and I find it to be just as crunchy.
- 320 gm pork ribs, cut into 2 inch lengths
- 300 gm pak choy, washed and cut into bite size
- 100 gm dried mushrooms, soaked and stemmed
- 1 star anise
- 3 cups water
- 2 tsp each of - oyster sauce, light and dark soya sauce
- 1 tsp salt
- 10 gm rock sugar
- 1/4 tsp freshly ground black pepper
- 3 servings of noodles
- 2 tsp cornflour + 2 tbsp water for thickening
- Some sesame oil
- Wash and blanch the pork ribs in some hot water. Remove and rinse in running water, drain and set aside.
- In a pot, boil the 3 cups of water with the star anise and mushrooms. Once the water starts to boil, add in the pork ribs.
- Add in the salt, oyster sauce, light and dark soya sauce, rock sugar and black pepper.
- Cook under medium and low heat till the ribs are tender.
- Fine tune to taste and thicken with the cornflour mixture.
- Meanwhile, bring a pot of water to the boil, blanch the pak choy, drain and set aside.
- In the same pot of rapidly boiling water toss in the loosened noodles, one at a time. Stir for about 2 mins. drain on strainer, rinse under running water for a second, then put back in the hot water, keep stirring. Noodles are cooked once they're translucent. Dish out and drain of water.
- Place noodles on a serving plate, drizzle in some light soya sauce and sesame oil, mix well.
- Add in the blanched pak choy, ladle the pork ribs and mushrooms together with a generous serving of gravy. Garnish with chopped chillies and add in a dash of pepper.
- Serve hot.