Ingredients
| cellophane noodles |
1 bundle
|
| wood ear mushrooms |
1/2 cup
|
| large eggs |
5
|
| fish sauce |
1 Tbsp
|
| sugar |
3 Tbsp
|
| salt |
1 Tbsp
|
| black pepper |
2 tsp
|
| white pepper |
1/2 tsp
|
| chicken bouillon powder |
1/2 tsp
|
| sesame oil |
1 tsp
|
| ground pork |
1 lb
|
| finely diced carrots |
1/4 cup
|
| egg yolks |
3
|
Directions
- PREHEAT oven to 400°F.
- PLACE the noodle bundle in a bowl and COVER with boiling water. Let it sit and soften for 15 minutes. Then DRAIN well and CUT the noodles into 1-inch pieces.
- For the wood ear mushrooms, PLACE the mushrooms in a bowl and COVER with boiling water. Let sit and soften for 15 minutes. Then DRAIN and slice into thin strips.
- In a large bowl, ADD 5 large eggs, fish sauce, sugar, salt, black + white pepper, chicken bouillon powder, and sesame oil. MIX well to combine, then ADD pork, carrots, mushrooms and noodles. STIR until pork is blended with other ingredients.
- PUT a piece of parchment paper in a loaf pan and POUR the meat and egg mixture into the pan. USE a spoon to smooth out the top so that the surface is even. PLACE the loaf pan in a larger baking pan and FILL the bottom with boiling water. COVER all of it with foil and BAKE in the oven for 45-50 minutes.
- TAKE the meatloaf out of the oven and UNCOVER. MIX together the 3 egg yolks, POUR over the meatloaf, and BRUSH evenly. PLACE it back in the oven for another 10 minutes or until eggs set. SLICE and ENJOY!