I had some leftover pickled mustard greens which hasn’t gone bad but it will if don’t use it soon. Since, I hate wastage, I thought of making Teochew porridge but the husband is not a fan of porridge. According to him, porridge is only for sick people. Oh well…
Since, its pretty late for me to cook porridge, I thought maybe I just Grab food. Until I remember that I had also been craving for hot & sour Sichuan noodle soup and Mee Tarik at Petaling Street has been dancing on my mind. I went to my stash of ‘recipes to try’ and found one that used pickled mustard. So, I gave it a try and it was good. The recipe below is enough for two people. If you are a couple who are busy and have little time to cook but still want to eat nice-hot-yummy-in-my-tummy soup, you should try this one.
1 cup minced beef (this is the halal-fied version)
3 cloves garlic, minced
1 tomato, finely chopped
1/2 a packet of pickled mustard green, chopped
Light soy sauce
Chinese Chives ‘Kucai’
Chilli oil for drizzling
150g dried rice noodles
Optional : Bean sprouts (tak nak taugeh, tak nak taugeh)
STEPS FOR YUNNAN RICE NOODLE
- Soak the dried rice noodles.
- Finely chop tomato and pickled mustard and set aside.
- Remove the hard end of the Lucia and then cut it into sections. Set aside.
- Heat oil in a wok and fry the chopped garlic and minced beef. Add 1 tablespoon of light soy sauce and salt. Mix it and then continue frying until its crispy and golden brown. Set aside 1/2 of the minced beef in a bowl.
- Add in the chopped tomatoes and pickled mustard greens and fry it for a couple of minutes. Then, add in 700ml water.Boil it.
- Add 2 tablespoon of light soy sauce and season it with salt. Add in the rice noodles and cook it for another 2 minutes.
- Add in chives and bean sprouts if you are in that ‘I-LOVE-BEANSPROUT’ group. Cook until the soup boils again. Then transfer to serving bowl.
- Add in the minced beef that you have set aside and drizzle it with some chilli oil.
- Voila, lunch /dinner is served.
- Minced beef : The actual recipe used minced pork. So, if you can consume it – feel free to use pork instead of beef.
- Pickled Mustard Greens : If you cant find this, the pickled cabbage will taste as good as well.
- Dried rice noodles : I used ‘Long Noodle’ or Mee Panjang (you can find it in the supermarket).
- Chinese Chives : This is actually known as ‘kucai’ in Malay. So, if you are in Malaysia; just take note that the chives is not this Chinese Chives. You are looking for Kucai. 🙂
- Chilli Oil : This is you can either buy from the supermarket or make it yourself. Homemade is always good.
Thats all for now.
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