Ba Mee Moo Dang Recipe

I absolutely love this recipe because it perfectly marries savory and sweet flavors with the tender honey-soy marinated pork, making each bite a delightful experience. Plus, the fresh garnishes like cilantro and cucumber give it a vibrant, refreshing twist that keeps me coming back for more!

I always take pleasure in making Ba Mee Moo Dang, not too frequently, since my husband is not a fan. However, every time I whip this up, I adore the flavors of this dish.

The pork tenderloin is not over marinated or sauced (like so many dishes nowadays, in every darn food magazine and on Pinterest). It is simply marinaded and promptly cooked under high heat.

It is flavored with soy and oyster sauce, and there is honey, not very much, but just enough to maintain the perfect sweet-salty balance.

Ingredients

Noodles made from eggs: An excellent source of carbs, which yield large amounts of energy.

Tenderloin of Pork: Contributes to muscle growth; offers lean protein.

Soy Sauce: Delivers a deliciously umami, fully flavored taste with a hefty hit of sodium.

Oyster sauce is sweet, salty, and earthy, which deepens the flavor of the dish.

Natural sweetener.

Adds a caramelized finish.

Sesame Oil: Delivers a nutty fragrance and is full of unsaturated fatty acids.

Five-Spice Powder: An enhancement blend that adds aromatic depth.

Broth made from chicken: contributes depth and richness and has benefits in hydration.

Fermented Fish Sauce: Concentrated umami, intensely salty and yet flavorful.

Bean Sprouts: They have low calories; they provide a fresh, crunchy texture and are packed with nutrients like Vitamin C.

Ingredient Quantities

• 300g egg noodles
• 200g pork tenderloin
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1 teaspoon vegetable oil
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• 1 tablespoon chopped cilantro
• 1 cup fresh bean sprouts
• 1 cucumber, sliced
• Red food coloring (optional)

Instructions

1. Start by cutting the pork tenderloin into very thin strips and soaking them in a mix of soy sauce, oyster sauce, honey, sesame oil, minced garlic, five-spice powder, and a drop or two of red coloring, if desired. Let the mixture sit for at least 30 minutes to allow for proper marination.

2. Prepare the egg noodles as the package directs. When they are finished cooking, drain the noodles and set them aside.

3. In a pan, over medium-high heat, heat the oil. Add the marinated pork. Stir-fry for 4-5 minutes until the pork is cooked through and slightly caramelized. Set aside.

4. In a pot, bring the chicken broth to a gentle boil. Add to the broth fish sauce, sugar, hoisin sauce, and rice vinegar. Stir well to combine and let it come to a simmer again for a few minutes.

5. Separate the cooked egg noodles into serving dishes.

6. Ladle the piping hot broth over the noodles in each individual bowl.

7. Cooked pork slices belong on top of the noodles and broth.

8. Add finely chopped scallions, fresh cilantro, crisp bean sprouts, and thinly sliced cucumber for the garnish.

9. Immediately serve while hot, letting the freshness of the garnishes enhance the dish’s savory flavors.

10. Savor your homemade Ba Mee Moo Dang; pair with your sauce of choice—hot sauce or soy sauce work well—for an extra kick of flavor.

Equipment Needed

1. Knife
2. Cutting board
3. Mixing bowl
4. Measuring spoons
5. Saucepan or pot for boiling noodles
6. Strainer or colander for draining noodles
7. Frying pan or skillet
8. Wooden spoon or spatula
9. Ladle
10. Serving bowls

FAQ

• What type of noodles is used in Ba Mee Moo Dang?Traditionally, Ba Mee Moo Dang uses egg noodles. These bring a rich flavor and, more importantly, a chewy texture to the dish.
• Can I substitute chicken for pork in this recipe?It is possible to use chicken instead of pork, but the subtle flavor differences will come into play. Cooking times will have to be adjusted, too, as chicken can cook up to half the time that pork does.
• Is the red food coloring necessary?You can also use beet juice or pomegranate juice for an authentic red color, but honestly, you don’t need to add anything to get gorgeous, restaurant-quality saffron rice. It’s perfectly beautiful and delicious just as it is! And besides, in this Saffron Rice recipe of mine, I use toasted slivered almonds and golden raisins, both of which also add to the lovely visual and textural elements of the dish.
• Can I make the dish ahead of time?The pork can be marinated and the noodles can be prepared ahead of time. To have the best texture and flavor right before serving, cook and assemble everything.
• How can I make the dish vegetarian?For a vegetarian version, replace the pork with tofu or mushrooms, and substitute vegetable broth for chicken broth.
• What can I serve with Ba Mee Moo Dang?Ba Mee Moo Dang goes perfectly with a light side salad or a small bowl of clear broth soup, which brings out and complements the already savory flavors.
• How do I store leftovers?Any leftovers should be stored in an airtight container and placed in the refrigerator. They will stay fresh for about 3 days. When it is time to reheat, the stovetop is best, and if the mixture seems dry, add a splash or two of broth.

Substitutions and Variations

Instead of soy sauce, you can use tamari sauce to make a gluten-free version.
Maple syrup or agave nectar can be used in place of honey to create a vegan alternative.
If you don’t have sesame oil on hand, toasted sesame seeds will add a similar flavor.

If you’re out of Chinese five-spice powder, ground cinnamon and star anise can mimic the flavor profile.
Apple cider vinegar or white wine vinegar can be used to replace rice vinegar.

Pro Tips

1. Tenderize the Pork For maximum tenderness, consider pounding the pork tenderloin lightly with a meat mallet before marinating. This helps the marinade penetrate deeper and ensures the pork stays juicy and tender.

2. Flavor Boost with Toasted Spice Toast the five-spice powder briefly in a dry pan before adding it to the marinade. This releases the essential oils and intensifies the spice’s flavor, adding depth to the dish.

3. Noodle Texture After cooking and draining the egg noodles, rinse them briefly under cold water. This stops the cooking process and prevents them from becoming mushy, retaining their chewy texture.

4. Enhanced Broth For a richer broth, simmer a few slices of fresh ginger or a star anise in the chicken broth before adding the other ingredients. This will infuse the broth with additional aromatic flavors.

5. Garnishing Trick To add an extra crunch and vibrant color to your dish, toss the bean sprouts and sliced cucumber in a bit of rice vinegar and a pinch of sugar before using them as a garnish. This quick pickle adds brightness and enhances the overall flavor profile.