Po-po's loaded mince with noodles

If I had to pick food from only one continent to eat for the rest of my life, it would be Asia. Hand down, no contest, Asia all the way. Of course there are many countries in Asia and millions of dishes. I'm not saying that I love each and every dish and there are loads of countries I haven't even tried food from, so I have no idea what it is like. There are also many countries from other continents with amazing food. All I'm saying is that if I had to make a choice, this would be it.

This time I tried a recipe from Singapore, po-po's mince, which I believe means grandmother's mince. At least that's what the recipe's author claimed. If that's true, po-po is a clever woman. Saying that, I added to her recipe, because that's the kind of person I am. I started off by making the mince her way, then turned it into a different meal to suit my family. What I'm sharing below is the dinner we had.

To make my version of po-po's mince, loaded with extra vegetables and noodles, this what you need:

300 g mince (I used venison)

1 tbsp ginger, finely chopped

2 tbsp soy sauce

1/2 tsp brown sugar

1 tsp sesame oil

2 tbsp oyster sauce

2 tsp garlic, finely chopped

4 tbsp spring onion, chopped

4 tbsp soy sauce

a punnet of mushrooms, sliced

1 pepper, sliced

1 bag of bean sprouts

2 bundles egg noodles

1. Get everything you need out for first stage and chop the ginger. Add the ginger, soy sauce (2 tbsp), sesame oil, oyster sauce and sugar to the mince and leave to marinate for 30 minutes.

2. Add the mince and garlic to a saucepan or frying pan with a little oil in and cook until just done.

3. Add the soy sauce (4 tbsp) and spring onion.

4. Stir well. Po-po's mince is ready to eat.

5. To add onto the meal, chop the pepper and mushrooms.

6. Soften the onions in a little oil in a frying pan.

7. When the mushrooms are half done, add the pepper slices and continue cooking until done.

8. Add the cooked mince and mix well.

9. Add the bean sprouts and mix well. Cook until the bean sprouts are done.

10. Cook the egg noodles.

11. Drain the noodles and add them to the mince mixture.

12. Mix well.

13. Dish up and enjoy this Singapore delight with a twist.

I really liked this and will make it again, using whatever suitable vegetables I have at home. Tiny carrot sticks and shredded cabbage would work well.