Bak Chor Mee Mazesoba (Singaporean × Japanese)

Method

1. Finely chop the garlic chives and spring onions and snip the nori into thin strips with scissors. Separate the eggs and keep each yolk in half a shell. Mazesoba comes together in seconds, so have every topping ready first.

2. Heat the oil in a 20 cm pan on medium-high heat, add the pork and press it flat with a spatula, breaking it up. When the fat runs and it has crisp brown patches, add the garlic, ginger and sambal and fry for 1 minute, then add the soy, mirin and sugar and stir until no liquid remains. About 6 min in total.

   Add in this stepVegetable oil 1½ tspMinced pork 160 gGarlic cloves, minced 2Ginger, minced 5 gSambal chilli paste 2 tspSoy sauce (for the pork) 4 tspMirin 2 tspSugar 1 tsp

   medium-high heat

3. Fill a 2.5 L pot with water and bring it to a rolling boil on high heat, about 9 min.

   high heat

4. In each bowl put a share of the black vinegar, the soy for the sauce, dashi powder and sesame oil, plus 1 tbsp of the noodle water to dissolve the dashi.

   Add in this stepChinese black vinegar 4 tspSoy sauce (for the sauce) 2 tspInstant dashi powder ½ tspToasted sesame oil 2 tsp

5. Loosen the noodles and cook them in 1 batch(es) on high heat for 3 min. Do not rinse; just drain in a sieve and shake hard. The starch on the surface helps the sauce cling.

   Add in this stepFresh thick ramen noodles 260 g

   high heat

6. Put the hot noodles in the sauce bowls, set a yolk in the centre and arrange the pork, garlic chives, spring onions, nori and bonito flakes around it. Mix vigorously from the bottom before eating so the yolk coats every strand.

   Add in this stepEgg yolks (very fresh) 2Garlic chives 30 gSpring onions 1Nori sheets 1Bonito flakes 2 g