Dry Bak Chor Mee | Asian Inspirations

Ingredients

• 50g dried shiitake mushrooms (soaked, thinly sliced)
• 750ml water (including mushroom soaking liquid, filtered)
• 1 tbsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp rock sugar
• 150g minced pork
• 3 dashes white pepper powder
• 1 tsp cornflour
• 1 tsp sesame oil
• 8 thinly sliced pork liver
• ¼ tsp light soy sauce
• 2 dashes white pepper powder
• ½ tsp cornflour
• 8 thinly sliced lean pork
• 1L dried anchovies stock/hot water
• 8 pork meatballs
• ½ tsp Chinese fish sauce
• 1 tsp black vinegar
• 1 tbsp mushroom stewing sauce (from braised mushroom)
• 1 tbsp hot stock
• 1 tbsp sambal tumis (for spicy)/ketchup (for non-spicy)
• 1 tsp lard croutons
• 1 tsp lard oil/shallot oil
• 1 bundle fresh thin egg noodles (cooked and drained)
• Small handful of bean shoots (cooked and drained)
• Fish cakes (sliced)
• Spring onions (chopped and sautéed)
• Lettuce