Taiwanese Fried Sauce Noodles

I first tried this dish at a friend's house. All home made and all with love. Then I found it they serve it in Esquire Kitchen (Malaysia). Not as good, but good enough, when one has a craving.

Now, I've attempted to make it myself. This, I suspect, will be a continuing trend the longer I stay here.

Ingredients :
Tian Mian Jiang (Sweet Noodle Sauce)*
Chilli Bean Sauce (just a bit)*
Minced Fatty Pork
Shitake Mushrooms (soaked and chopped into bits)
Tofu (white)
Garlic (chopped)
Sugar
Salt

*If unavailable, substitute with Crushed Salty Bean Sauce (tau chu) and Hoisin Sauce

Shanghainese Noodles (boiled for a few minutes)

For garnishing :
Cucumber (thinly julliened)
Carrot (thinly julliened)
Egg Omelette (if for kids, thinly julliened)
Green onions/scallions

Method :
1. Heat wok with oil, fry garlic (when smoking). When slightly browned, throw in pork, mushrooms. Stir fry abit.
2. Throw in the sauce, tofu, sugar, salt, pepper.

Then... err..

3. Mix together with Shanghainese noodles, garnish with the vege ..

4. EAT!!!!!!!!!!!!!!!!

The best Tau-Chu sauce I found in KL is called "Orchid Brand". It also has the best Dark Sauce (Hark-Yao) and light Soy Sauce (See-yao/Tao-yu). I don't know why, but Orchid makes really good stuff!