BAK CHOR MEE
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Ingredients
- 50g yumeat™ Plant-Based minced meat
- 45g rehydrated shiitake mushrooms
- 5g spring onion
- 70g fresh mee pok noodles
Braising sauce for shiitake mushrooms:
- 6g dark soya sauce
- 4g light soya sauce
- 2g black vinegar
- 10g brown sugar
- 250g mushroom water (retained from soaking mushrooms)
- 200g water
Noodles sauce:
- 12g black vinegar
- 7g light soya sauce
- 9g ketchup / vegetarian sambal
- 5g sesame oil
- 0.05g pepper
PREPARATION
- Braising Mushrooms Slices: In a pot, add braising sauce and shiitake mushrooms together. Simmer on low heat for 15 minutes or until sauce has evaporated. Put aside.
- Noodles Sauce: Blanch noodles for 45 seconds in boiling water. Toss noddles in noodle sauce and place into a bowl. Top with braised shiitake mushrooms and cooked plant-based minced meat. Garnish with spring onion and serve.