Chili Pan Mee

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Somen Wheat Noodle

  0! Noodle

  400g

• Peas

  Green, frozen, unprepared

  100g

• Dried Anchovies

  dried Asian style anchovies

  65g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Canola oil

  2 tbsp or 28g

• Ground pork

  Fresh, raw

  350g

• Garlic

  Raw

  3 clove or 9g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sweet Soy Sauce

  Pantainorasingh

  1 tbsp or 15g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cornstarch

  1 tsp or 3g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Sambal Oelek

  Huy Fong Foods

  6 tsp. or 600g

Directions

1. Heat the 2 tablespoons of vegetable oil in a work or large frying pan over high heat. Add the pork and stir-fry until almost cooked. Add the garlic and mushrooms and stir-fry for a couple of minutes. Then add the soy sauce, dark sweet soy sauce, oyster sauce, pepper and sugar. Stir-fry until well combined, then add 1 cup water and allow to simmer for 5 minutes
2. Finish the mushroom & pork by stirring through the corn flour mixture. Stir and simmer for a further minute or until thick and glossy. Turn the heat off and stir through the sesame oil and pepper.
3. To assemble, divide the noodles and snow peas among serving bowls. Top with the mushroom & pork. Add a generous couple of spoonfuls of the spicy chilli sambal, a small handful of the crispy anchovies and a poached egg. Serve with extra spicy chilli sambal on the side. Mix everything in the bowl before digging in!