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This Malaysian spicy noodle dish looks complicated but is surprisingly easy to make at home.
4 birds eye chilies, chopped
4 sweet red chilies, chopped
8 cloves garlic
2 tsp kosher salt
2 tbsp peanut oil
½ pound lean ground pork
3 tbsp oyster sauce
2 tbsp soy sauce
1/3 cup + 2 tbsp of dried anchovies
1 tbsp brown sugar
2 dried mee noodle portions
1/3 cup rice wine vinegar
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Saute 2 Tablespoon of the chili mix with 1 tbsp of peanut oil on medium heat for 2 minutes, until lightly golden brown. Saute the pork in a skillet with 1 tsp of peanut oil until no longer pink. Add the oyster sauce and soy sauce until fully combined.
in a medium sauce pot, bring 4 cups of water to a boil. Add in 2 tsp of salt and the 2 tbsp of anchovies. Steep for 10 minutes In a skillet on medium heat, add the rest of the anchovies and the brown sugar until caramelized.
Add the noodles to the steeping water for about 4 minutes. Strain the noodles and place in a bowl with 1/3 cup of the steeped water. Let rest
In the steeped water, add rice wine vinegar and stir. Bring water to a boil. To poach the egg, crack the egg in a bowl. Create a whirlpool by stirring the water. Turn off the fire, let the egg slide in the middle of the whirlpool, cook for about 3 to 5 minutes. While egg cooks, top the noodles with the pork, caramelized anchovies, chili mix. and the poached egg. Drizzle the pork with some oyster sauce.
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