Thai Jade Noodles
A Thai variation of the local Bak Chor Mee by Ritz Ang of Enclave Bar - spinach (jade) noodles, meatballs sourced from Thailand and a savory seasoning sauce. A Singaporean-Thai fusion, but with its Thai chilli paste and Thai fish sauce base it reads as Thai.
🍳 Cook: 60 min
Ingredients
| 1 serving | Spinach (jade) noodles | |
| 1 | Egg | |
| — | Meatballs | |
| — | Dried shrimp | |
| — | Fried garlic | |
| 1 sprig | Spring onions | |
| — | Minced pork (as much as you like) | |
| 1 tsp | 5 ml | Sesame oil |
| 1 tsp | 5 ml | Fish sauce |
| 0.5 tsp | 2.5 ml | Cornstarch |
| — | White pepper | |
| 0.25 tsp | 1.3 ml | Light soy sauce |
| 0.25 tsp | 1.3 ml | Dark soy sauce |
| 0.25 tsp | 1.3 ml | Black vinegar |
| 0.5 tsp | 2.5 ml | Golden Mountain sauce |
| 0.25 tsp | 1.3 ml | White pepper (seasoning) |
| 0.25 tsp | 1.3 ml | Thai fish sauce |
| 0.5 tsp | 2.5 ml | Thai chilli paste (Maepranom paste) |
| 1 tsp | 5 ml | Pork lard |
| 0.5 tsp | 2.5 ml | Water |
| — | Baby kailan |
Instructions
- Marinate the minced pork with the sesame oil, fish sauce, white pepper and cornstarch. Leave in the fridge for 10-20 minutes.
- Prepare the base seasoning sauce in a serving bowl with the seasoning ingredients.
- Boil the egg for 6 minutes and chill in an ice bath.
- Chop the spring onions and baby kailan.
- Cook the jade noodles in a pot of boiling water for 30 seconds in a noodle strainer.
- Strain the noodles out into the serving bowl and mix with the seasoning sauce.
- In the same pot, put the minced pork, meatballs and baby kailan in the noodle strainer and cook for 1 minute.
- Strain out the excess water and place the ingredients onto the noodles.
- Add the dried shrimp and garlic flakes, half-boiled egg, fried garlic, pork lard, spring onions, leftover sauce and a wedge of lime.