Ding Tai Fung is a Taiwanese noodle and dumpling chain.
The food is outstanding and they won a Michelin Star in Hong Kong for one of their outlets. The food is clean, cooked with consistent precision and always two steps ahead of what you’d expect from what is after all, a chain restaurant.
They do this wonderful dish of freshly made egg noodles and minced pork. It is saucy with a hint of spice and I order it every time.
Well, these Peking Noodles reminded me of that dish.
It is super clean. Hot. Saucy. Completely moorish.
As with all these sorts of dishes, the hotter you can get the wok, the better. Also, I have varied the sauces and oil in the ingredients below; I dialled it up, though once the vegetables are cooked and as you are adding the noodles, have a taste and adjust.
200gm egg noodles
1 – 2 tsp sesame oil
500gm pork mince
2 garlic cloves, finely chopped
1 tsp finely grated ginger
1 bunch baby choy sum, finely shredded (or other leafy Chinese green)
4 green onions, sliced diagonally
1 – 2 tbsp light soy sauce
1 – 2 tbsp Sambal Oelek
Good handful of coriander leaves to serve
- Cook the noodles in a saucepan of boiling water for 1 – 2 minutes or until tender. Drain and refresh.
- Meanwhile, heat oil in a wok over a high heat. Add the pork and stir-fry, breaking up the mince for 5 minutes or until mince starts to brown.
- Add garlic and ginger and stir-fry for 1 minute or until aromatic.
- Add the choy sum, green onion, soy sauce and sambal and stir-fry for 2 minutes or until the choy sum begins to wilt. Taste and adjust accordingly.
- Add noodles and stir-fry for 2 minutes or until well combined and heated through. Transfer to a serving plate and sprinkle with coriander leaves.