Mince meat noodles is almost a dietician's nightmare mostly due to the sauce, yet without the right sauce, the whole dish falls apart. Most of the time people choose the "dry" sinful version which should be a little more salty, a little more fire with chili, perhaps a little tart with vinegar and bound together with a perfect balance of oil, preferably lard.
Of course you can have it dunk in soup, which sounds simple, but actually a lot harder to make it tasty. Most of the time I find the soup so lifeless it is like atoning for lifelong gluttony.
Here is our version of the all day breakfast dish.
Bak Chor Mee Ta
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