Bak Chor Mee

By Mummy

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Main Dish

Bak Chor Mee

By Mummy (Toa Payoh)

Shared by SG Recipe Book, mother

Minced pork noodles with vinegar and chili - a tangy, savory bowl of comfort that's quintessentially Singaporean.

0
30 min
2 servings
Chineseeasy

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https://sgrecipebook.com/r/r8EQ3t
Bak Chor Mee

Ingredients

  • 300g mee pok (flat egg noodles)
  • 200g minced pork
  • 100g pork liver, sliced (optional)
  • 8 pork balls or fish balls
  • 2 tbsp black vinegar
  • 2 tbsp chili sauce
  • 2 tbsp light soy sauce
  • 1 tbsp lard or oil
  • 2 cloves garlic, minced
  • Fried shallots
  • Spring onions, chopped
  • Lettuce leaves

Preparation

  1. 1

    Mix sauce base: vinegar, chili sauce, soy sauce, and a little lard in each bowl.

  2. 2

    Bring a pot of water to boil. Cook meatballs until they float.

  3. 3

    In the same water, blanch pork liver briefly (30 seconds) and set aside.

  4. 4

    Cook minced pork in boiling water until cooked through.

  5. 5

    Blanch noodles until al dente, drain well.

  6. 6

    Toss hot noodles in the sauce base until well coated.

  7. 7

    Top with minced pork, liver, meatballs, lettuce, spring onions, and fried shallots.

  8. 8

    Serve immediately while hot.

Tips from Mummy

"The noodles must be drained well - excess water will dilute the sauce."

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SG Recipe Book

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