Singapore

Bak Chor Mee

Name: Bak Chor Mee
Total time: 40 min
Yield: 2
Cuisine: Singapore
Ingredients: 300 g Mee pok (flat egg noodles); 200 g Minced pork; 1 tbsp each Black vinegar & chilli paste; 1 tbsp each Soy sauce & pork lard; some of each Mushrooms & meatballs; 1 handful Dried sole fish (fried); some Spring onion

Singapore minced-pork noodles with vinegar-chilli

Bak chor mee - “minced meat noodles” - is a Teochew classic and an icon of Singapore's hawker centres.

Egg noodles are tossed in a punchy sauce of black vinegar, chilli and pork lard, then topped with minced pork, meatballs and crisp sole fish.

Servings2

Time40 min

LevelMedium

Ingredients

Mee pok (flat egg noodles)300 g
Minced pork200 g
Black vinegar & chilli paste1 tbsp each
Soy sauce & pork lard1 tbsp each
Mushrooms & meatballssome of each
Dried sole fish (fried)1 handful
Spring onionsome

★ = available authentic in the Asia Boutique

Preparation

Mix vinegar, chilli paste, soy sauce and lard in the bowl.
Cook minced pork, mushrooms and meatballs in broth.
Boil the noodles al dente and drain well.
Toss the noodles with the sauce.
Top with mince, meatballs, sole fish and spring onion.

Make it original

Mee pok and black vinegar for bak chor mee are in the Asia Boutique.

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