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Malaysian-Style Noodles with Pork and Mushrooms

Malaysian-Style Noodles with Pork and Mushrooms

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

This is our take on Malaysian hakka mee, a simple but flavorful umami-filled dish of noodles topped with ground pork and minced mushrooms. To balance the deep, rich notes of the sauce, we make quick-pickled jalapeño chilies, which add heat to cut through the dish's savoriness, while sliced scallions offer herbal freshness. Almost any variety of Asian wheat or egg noodle works here so long as the strands are substantial enough to support the sauce. Because the pork and mushrooms tend to fall to the bottom of the bowl, it's best to portion the cooked noodles into individual bowls, then spoon sauce onto each.

Tip

Don't forget to reserve some of the cooking water before draining the noodles. You'll need the starchy liquid to make the sauce.

Ingredients
  • 2

    jalapeño chilies, stemmed, seeded and thinly sliced crosswise

  • ½

    cup unseasoned rice vinegar

  • ¾

    teaspoon white sugar

  • 12

    ounces dried Asian wheat noodles (see note)

  • 2

    tablespoons grapeseed or other neutral oil

  • 6

    medium garlic cloves, minced

  • 8

    ounces cremini mushrooms, finely chopped

  • 12

    ounces ground pork

  • 3

    tablespoons fish sauce

  • 1

    tablespoon soy sauce

  • 3

    scallions, thinly sliced on diagonal

Step 1

In a small bowl, stir together the jalapeños, vinegar and sugar; set aside. In a large pot, bring 4 quarts water to a boil. Add the noodles and cook until tender. Reserve 1 cup of the cooking water, then drain and rinse under cool water until no longer warm to the touch. Drain well, then divide evenly among individual serving bowls.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms and cook, stirring frequently, until the moisture released by the mushrooms has mostly evaporated, 2 to 3 minutes. Add the pork and cook, stirring and breaking the meat into small bits, until only a little pink remains, another 2 to 3 minutes.

Step 3

Add the fish sauce, soy sauce and reserved cooking water. Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid is glossy and has reduced by about half, about 5 minutes. Spoon the sauce onto the noodles. Top with the scallions and serve with the pickled jalapeños.