Sorry about the quality of the photo. I was in a hurry to eat it so I just used my mobile phone to take the picture.
This is a really simple Hokkien dish that is both heartening and filling. Called mi hun gueh in Hokkien, this dish traditionally calls for a dough to be made, and when the soup base is boiling, an experienced hand will quickly pinch the dough for a slice of it and drop it into the boiling soup.
I had some leftover dough from making some meat dumplings the night before, so I wrap the rest of the dough airtight with some cellophane wrap and stored it in the fridge.
This version is the commercial version commonly found in Singapore. When this was still a home-made dish, you can use any leftover broth as the soup. You can choose to add any vegetables and meat you want.
- 200-250g dough made from wheat flour, lightly salted
- 150g pork, minced
- Light soy sauce
- Salt and pepper
- 500ml chicken broth (you can replace this with chicken cube)
- 3 bunches of greens, like choy sum (you can use any leafy greens)
- 20g fried baby anchovies
- 1 egg
- Roll your dough into a long cylindrical shape (think ‘dildo’) on a chopping board. Slice it into slices of max 5mm thick.
- Marinate your pork with salt, pepper and light soy sauce. Set aside.
- In a pot, bring the chicken broth to boil, add in the pork. Add in your dough slices one by one, remember to stir to boiling soup so that your noodles do not stick to one another. Once done, add in your vegetables, and then break the egg into the soup.
- Once everything is cooked, taste the soup if it is salty enough, otherwise add salt as needed.
- Serve in a large soup bowl and garnish with fried anchovies.
You may want to try out my other noodles recipe: grilled prawn noodles soup, fishball noodles soup, Hokkien stir-fried prawn noodles, Hainan beef noodles, Flat egg noodles with fishballs