I've been craving my favourite noodles from Singapore but have never felt brave enough to attempt it, since the term "hand-made" automatically fell into the "difficult" category of my brain, even without any research on how to do it. However, upon seeing some photos of this noodles that a Facebook friend of mine made, I suddenly had the urge and courage to attempt it.
It's one of those dishes that I expected to fail for a first attempt, but was pleasantly surprised at how easy, fuss-free and delicious it tasted! There's room for improvement in the texture of the hand-made noodles, but the stock definitely tasted authentic! I could possibly get myself a noodle machine and that would save me the effort of rolling out the dough thinly and cutting it myself!
- 2 cups flour
- 1 egg
- Some water
- Some additional flour
- A packet of Ikan Bilis (Anchovies, medium-sized about 200grams)
- Chinese Vegetables (I used Chinese broccoli)
- Handful of Chinese Mushrooms (pre-soaked till soft and sliced, retain water)
1) Season the minced meat in a bag with light soya sauce, pepper, sesame oil and some oyster sauce for a few hours in the fridge.
3)Let the dough stand for 15mins before rolling it out and cutting it into small pieces
4) Fry the Ikan Bilis in hot oil until crispy and put aside. Leave a little bit uncooked.
5) Fry the shallots and mushrooms in some hot oil and set aside.
6) Boil some water and mushroom stock in a pot. Once boiling, add the Ikan Bilis (both fried and uncooked), shallots and mushrooms into the stock. Save some fried Ikan Bilis for garnish.
7) Roll the minced meat into balls and throw them into the stock. Add prawns if you like.
8) Let the stock simmer on low heat for a few minutes. Taste it and add some light soya sauce / pepper if necessary.
9) Increase the heat so that stock boils again.
10) Add the hand-made noodles. Stir. Add the Chinese vegetables and an egg to complete the dish.
11) Garnish with Fried Ikan Bilis. Serve with Thai Chilli and light soya sauce in a separate saucer to complete this wholesome meal.