Dairy & Nut-Free Bak Chor Mee (Minced Meat Noodles)

Instructions

1. 1Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 450 g egg noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly and set them aside.
2. 2In a 3-quart saucepan or medium pot, bring the 4 cups pork broth to a gentle simmer (around 85-90.56°C / 85-90°C) over medium heat. Add the 8 large dried shiitake mushrooms and cook for 10 minutes, until the mushrooms are rehydrated and tender.
3. 3In a 30.48 cm skillet or large frying pan, heat the 2 tbsp lard over medium-high heat (around 176.7°C / 175°C) until shimmering. Add the about 340 g minced pork and cook for 8-10 minutes, breaking it apart with a spoon, until it is fully browned and reaches an internal temperature of 71°C. Drain any excess fat from the pan.
4. 4For each of the 4 serving bowls, add 1/2 tbsp of the 2 tbsp soy sauce, 1/2 tbsp of the 2 tbsp black vinegar, and 1/4 to 1/2 tsp of the 1-2 tsp chili oil (if using).
5. 5Divide the cooked about 450 g egg noodles evenly among the 4 bowls. Top each portion of noodles with an equal amount of the browned about 340 g minced pork and the rehydrated 8 large shiitake mushrooms.
6. 6Ladle approximately 1 cup of the hot 4 cups pork broth over the noodles and toppings in each bowl. Garnish each serving with 1/2 tbsp of the 2 tbsp fried shallots and 1/2 tbsp of the 2 tbsp chopped scallions.

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