Skip to main content

Mushroom Pork Ribs Noodles




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.

Ingredients
  • 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
Preparation
  1. Wash and blanch the pork ribs in some hot water.  Remove and rinse in running water, drain and set aside.
  2. 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.
  3. Add in the salt, oyster sauce, light and dark soya sauce, rock sugar and black pepper.
  4. Cook under medium and low heat till the ribs are tender.
  5. Fine tune to taste and thicken with the cornflour mixture.
  6. Meanwhile, bring a pot of water to the boil, blanch the pak choy, drain and set aside.
  7. 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.
  8. Place noodles on a serving plate, drizzle in some light soya sauce and sesame oil, mix well.
  9. 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.
  10. Serve hot.

Comments

  1. Oh Cheah, I want to eat this before I go to bed! Anymore left? ;DD

    ReplyDelete
  2. This looks wonderful, Cheah. Your photo has made me very hungry. I hope you are having a wonderful day. Blessings...Mary

    ReplyDelete
  3. The noodles and the pork ribs together sounds wonderful, this is a terrific one dish meal!

    ReplyDelete
  4. That looks even more better than those sold outside, so much more "liew" :D

    ReplyDelete
  5. My kind of meal too. One dish got carbs, protein and fiber...

    ReplyDelete
  6. Frankly, I love the gravy the most! So tasty with the noodle. Simply delicious! Guess, your hubby will love this very much too. Hope you're having a nice day.
    Cheers, Kristy

    ReplyDelete
  7. I love to have braised pork with noodle like yours too! Looks very delicious!

    ReplyDelete
  8. Anncoo, supper eh?

    Thanks, Mary. You have a great day too!

    5 Star Foodie
    Yes, easy one-dish meal any time!

    Jeannie
    Yes, home cooked, must add more 'liew' to make it more wholesome!

    tigerfish, yes 3 in 1!

    Kristy
    Like I've said before, he's always my guinea pig. Good or no good, he still has to stomache it! Nice day to you too!

    Try it penny, easy to cook.

    3 hungry tummies
    This is too easy for you, chef! No sweat!

    ReplyDelete
  9. mmmmmm my kinda comfort food, seem like a very Hong Kong dish ( half dry and moist egg noodle) thank you for the recipe! it's quite easy and i have tons of egg noodle in my pantry:)
    Lisa

    ReplyDelete
  10. Cheah...your homecooked mee looks great and yummy. Thanks for sharing :)

    ReplyDelete
  11. Noodles and pork...count me in! Your photos look beautiful and they are making me very hungry right now! Thanks for sharing.

    jessyburke88@gmail.com

    ReplyDelete
  12. lishapisa, Elin, pigpigscorner, Jessica
    You are most welcome!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.