This must be one of the most common noodles eaten in Singapore and available at every single hawker center. A little more extravagant than the humble fish ball noodles, this version includes pork liver, and a few other toppings.
Often eaten with mee pok (flat noodles) or mee kia (fine noodles), drenched in a vinegar and chilli sauce.
I think that noodles must be QQ or has a tangy texture to be delicious. To achieve this, always dunk the noodles into cold water right after it is cooked, and then back into the hot water to reheat them.
I don’t normally use eggs for my noodles as I find the texture better using just alkaline water instead of eggs. The alkaline water reacts with the flour and turns it yellow. This chemical reaction gives the noodles a special texture described only in Chinese noodles. Not really al dente, not really soft or hard, more like a tat of rubbery feel to it, and the mouth feel is simply superb.
Add any toppings according to taste and preference. Some stalls in Singapore serve them with raw eggs, abalone, scallops, etc etc etc. The possibilities are endless.
1 portion of alkaline noodles
1 Tbsp Vinegar
1 Tbsp Light Soya Sauce
1 Tbsp Fish Sauce
1 Tbsp sesame oil
1 tsp bullion
4 Tbsp hot water from cooking the noodles
200g minced pork seasoned with 1 Tbsp soya sauce and pepper
6 medium prawns boiled
50g sliced and boiled pork liver
5 dried shitake mushrooms rehydrated, sliced and stewed on low heat with 1 Tbsp dark soya sauce and 1 tsp bullion and 5 Tbsp water
Stewed abalone (optional)
Scallops cooked (optional)
Cut coriander leaves
Pork fat cubed and fried
5 fresh red chillies
5 cloves of garlic
1 Tbsp white vinegar
Salt and pepper to taste
- Cook the noodles as per instructions.
- Prepare the sauce by mixing all ingredients with 1 Tbsp of chilli sauce.
- Coat the noodles with the sauce and then top the dish with toppings 1 and toppings 2.