Mee Hun Kueh

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork

Chef Kyo Pang of Kopitiam | New York
Yield: 4 servings

Adapted by StarChefs | November 2020

INGREDIENTS:

Noodle Dough:
200 grams all-purpose flour
1 egg
5 grams sea salt
10 milliliters vegetable oil

Anchovy Broth:
100 grams fried anchovies
Oil for frying
10 grams chicken stock
10 grams salt

Pork and Mushroom Topping:
100 milliliters vegetable oil
2 cloves garlic, finely minced
150 grams ground Niman Ranch pork
10 milliliters caramelized dark soy sauce
2 tablespoons Kikkoman oyster sauce
10 milliliters cooking wine
20 milliliters Kikkoman sesame oil
25 grams wood ear mushrooms, washed and soaked for 10 minutes
5 pieces dried shiitake mushrooms, soaked for 10 minutes, stems removed and cut into slices
50 grams rock sugar

To Assemble and Serve:
1 bunch spinach
2 ounces fried shallots
50 grams fried anchovies
Fresh Thai red chiles
10 milliliters light soy sauce

METHOD:

For the Noodle Dough:
To the bowl of a stand mixer fitted with a hook, combine flour, egg and salt. While mixing, gradually add 100 milliliters water, then oil. Keep mixing until smooth and no longer sticky. Transfer the dough to a clean bowl, cover with kitchen towel, and let rest 30 minutes.

For the Anchovy Broth:
In a frying pan over medium-high heat, fry anchovies with oil until golden brown and crispy. Remove from heat; transfer half of the fried anchovies to a spice bag and reserve for topping. In a medium pot over high heat, add 1½ liters water, stock and salt. Bring to boil and remove any scum that appears on the surface. Keep warm and set aside.

For the Pork and Mushroom Topping:
Heat vegetable oil in a wok over a medium-high flame. Add garlic and stir-fry until aromatic. Add pork and use spatula to break up into smaller pieces. Stir in dark soy, oyster sauce, wine, and sesame oil then add mushrooms, continuing to stir for 2 minutes. Add sugar then turn heat to low, letting the pork braise while the sugar dissolves. Once dissolved, remove from heat and set aside.

To Assemble and Serve:
Bring a pot of water to a boil. Divide the Noodle Dough into 4 portions. Hand-pull and tear the dough into flat shapes and drop them into the boiling water. When the noodles float to the surface, strain and transfer to serving bowls. Return Anchovy Broth to a boil and add spinach. Transfer and divide Anchovy Broth and spinach into serving bowls over the noodles. Add 2 tablespoons Pork and Mushroom Topping to each bowl. Garnish with fried anchovies and shallots. Serve hot with red chiles and soy sauce. 

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