Mee Tai Mak In Soy Sauce [Plus Japanese Style Simmered Pork]

Simple obento for T that I prepared awhile ago. It contained Chinese style short rice-noodles (aka mee tai mak aka lor-su fan) tossed in special soy sauce, Japanese style simmered pork and blanched vegetables.

I prepared the sauce for noodles in bulk, used it for all sort of noodles such as egg noodles, yellow noodles and instant noodles. I even used it for fried rice, a very versatile sauce I must say. As for the sliced pork belly (shabu-shabu cut), it was simmered with sauce made with soy sauce, mirin, sake and sugar.

Ingredients:
A:
2-3 bulbs shallot, thinly sliced
3 tbsp cooking oil
1 tsp sesame oil

B:
1/2 cup light soy sauce
1 tsp dark soy sauce
3 tbsp oyster sauce

1 tbsp cooking wine / sake
1 tsp fish sauce
1 tbsp sugar


C:
200-300g fresh noodles of your choice (enough for 2-3 servings)
Chopped spring onion


Methods:

1. Heat a sauce pan, add in oil and fry shallot with low-medium heat till golden brown. Transfer onion into a bowl, and drain oil into a separate bowl.
2. Add all ingredients B into same pot, bring to a boil then turn the heat off. Ready to use.
3. Boil a pot of water, blanch the noodles then drain. Toss noodles with 1-2 tbsp of sauce and 1/2 tsp of shallot oil (1). Transfer onto serving plates, scatter some fried shallot and spring onion over it.