1 ½cupschicken stock (chicken broth or chicken bouillon) - best unsalted
½teaspoonsugar
2dasheswhite pepper
2sprigscilantro (coriander) - chopped
2sprigsspring onions - chopped
Instructions
Mix the mince with the sesame oil, soy sauce, and crushed garlic. Get a small saucepan, put it on medium heat with a teaspoon of oil. After about 5 minutes, add the minced meat, the preserved vegetable, and chilli. Let fry, stirring occasionally. You want some crispness to the meat for added flavour for about 15 minutes. Set aside.
Get the stock to a simmer while the meat is browning. Keep it on low heat, so it’s ready. Simultaneously, in another medium pot, boil some water to ready yourself for noodle blanching. While waiting for all the boiling and simmering to happen, combine all the sauce ingredients in a bowl, except the garnish, and then divide it between the bowls you plan to eat out of. Make sure your table is set, and hungry people are sitting there waiting. Get ready to assemble your dish!
Gently separate fresh noodles before gently sliding them into the hot water. If using dried noodles, don’t separate them. They will snap; just plop it in whole. Use a chopstick to agitate the noodles, so they stay separate while blanching gently. Follow packet instructions. And yes, be gentle.
While noodles are blanching, divide the hot stock between the bowls and combine. Your noodles are probably done now; drain and divide between bowls. Spoon minced meat over the noodles. Sprinkle your chosen garnish. Add more chilli oil if you like. Serve hot.