Mee Pok (Flat Egg Noodles) with Beef and Bittergourd
In all my years of eating and cooking, I have only recently embraced bittergourd into my cooking repertoire. I was visiting my mum and she was wondering what to do with the leftover roast pork she had in the fridge. She suggested doing a stir-fried bittergourd with roast pork dish, which I've heard of but never tried before. I can't remember if she ever cooked that during my childhood, but back then, I shunned anything that had bittergourd in it. I was a picky eater when I was young. Dare I admit that I never ate my veggies until I was in my late teens. Okay, my kids don't have to know this. Really. Anyway, back to the bittergourd. I decided to use beef instead of roast pork in this dish, cooked with salted black beans. To make it a one-dish meal, I tossed it with some flat egg noodles (we call this Mee Pok in Singapore, though I'm not sure why) and added a splash of black vinegar, and it turned out to be a most slurp-worthy and delicious bowl of noodles. Mee Pok (Fla...