Gluten-Free Bak Chor Mee (Minced Meat Noodles)

Ingredients

• 400 g Gluten-free egg noodles
• 300 g Minced pork
• 50 g Dried shiitake mushrooms
• 3 cloves Garlic
• 2 tbsp Soy sauce (gluten-free)
• 2 tbsp Black vinegar
• 1 tsp Sesame oil
• 0.5 tsp Chili flakes
• 1 tbsp Lard
• 1 tbsp Fish sauce
• 2 stalks Spring onions

Instructions

1. 1Place the 50 g dried shiitake mushrooms in a heatproof bowl and cover them completely with hot water. Let the mushrooms soak for 20-30 minutes, until they are soft to the touch. Once softened, remove the mushrooms from the water, squeeze out any excess liquid, and slice them into 1/4-inch (0.6 cm) strips.
2. 2Bring a large pot of water to a rolling boil over high heat. Add the 400 g gluten-free egg noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite (al dente). Drain the noodles thoroughly in a colander.
3. 3While the noodles cook, prepare the sauce. In a medium bowl, whisk together the 2 tbsp gluten-free soy sauce, 2 tbsp black vinegar, 1 tsp sesame oil, 0.5 tsp chili flakes, and 1 tbsp fish sauce until well combined. Set the sauce aside.
4. 4Heat the 1 tbsp lard in a 12-inch skillet over medium-high heat (350°F / 175°C) until it is shimmering. Add the 3 cloves of finely minced garlic and stir-fry for 30 seconds, until you can smell its fragrance and it turns light golden, being careful not to let it burn.
5. 5Add the 300 g minced pork and the 50 g sliced shiitake mushrooms to the skillet. Cook, stirring constantly and breaking up the pork with a spoon, for 5-7 minutes, until the pork is browned and no longer pink, and the internal temperature reaches 160°F (71°C).
6. 6Add the drained 400 g gluten-free egg noodles to the skillet with the cooked pork and mushrooms. Pour the prepared sauce over the noodles. Toss everything together gently for 1-2 minutes, until the noodles are evenly coated with the sauce.
7. 7Finely chop the 2 stalks of spring onions. Divide the noodles with the pork and mushroom mixture evenly among four serving bowls. Garnish each serving with the chopped spring onions before serving immediately.

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