Loh Mee

Loh Mee
Serves 6

1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry

Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour

Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper


Marinade pork tenderloin for at least 30 minutes.

In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.

Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.

Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.

Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).