Cherry & Dennis Helper Habitat
Singapore Bak Chor Mee
新加坡肉脞麵 Bak Chor Mee
Recipe overview
Springy mee pok is tossed with black-vinegar chilli dressing and cooked minced pork with shiitake, then topped with fried shallots.
01
Ingredients
Main ingredients
- 400 g fresh mee pok flat egg noodles
- 300 g minced pork
- 120 g fresh shiitake mushrooms
- 3 shallots
- 3 cloves garlic
- 2 stalks spring onions
- 20 g fried shallots
- 100 ml unsalted chicken stock
Seasoning
- 1 tbsp light soy sauce
- 2 tbsp black rice vinegar
- 1 tbsp chilli paste
- 1 tsp sesame oil
- 1 tbsp cooking oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
02
Tools
- chopping board
- knife
- large bowl
- wok
- spatula
- noodle pot
- strainer
03
Steps
Step 1
Chop shallots and garlic
Chop shallots and garlic, slice shiitake and finely cut spring onions.
Step 2
Mix pork mince with light soy
Mix pork mince with light soy, white pepper and sesame oil; leave for 10 minutes.
Step 3
Whisk black vinegar
Whisk black vinegar, chilli paste and sugar in a large bowl for the noodle dressing.
Step 4
Bring a pot of water to a rolling boil for the noodles
Bring a pot of water to a rolling boil for the noodles.
Step 5
Heat oil in a wok and fry shallot and garlic about 1 minute until fragrant
Heat oil in a wok and fry shallot and garlic about 1 minute until fragrant.
Step 6
Spread pork mince in the wok and stir-fry about 5 minutes
Spread pork mince in the wok and stir-fry about 5 minutes until fully cooked with no pink.
Step 7
Add fresh shiitake and fry about 3 minutes until softened
Add fresh shiitake and fry about 3 minutes until softened.
Step 8
Pour in 100 ml stock and cook about 2 minutes until slightly reduced
Pour in 100 ml stock and cook about 2 minutes until slightly reduced.
Step 9
Boil fresh mee pok just until springy and cooked
Boil fresh mee pok just until springy and cooked, about 1 to 2 minutes.
Step 10
Drain noodles thoroughly and toss immediately with the vinegar-chilli dressing
Drain noodles thoroughly and toss immediately with the vinegar-chilli dressing.
Step 11
Add hot pork and mushrooms and toss quickly to divide into four portions
Add hot pork and mushrooms and toss quickly to divide into four portions.
Step 12
Top with spring onions and fried shallots
Top with spring onions and fried shallots; serve while the noodles are springy.
Common mistakes
- Pork remains pink
- Noodles overcook and lose spring
- Wet noodles dilute vinegar dressing
Tips
Fresh shiitake avoids soaking time; ready the dressing before boiling noodles and toss immediately after draining.
