Minced Pork Noodles (肉脞面)

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.

making noodle

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.