🇸🇬 Singapore recipe
Bak Chor Mee
Bak Chor Mee is one of Singapore's most popular noodle dishes, a Teochew creation of springy egg noodles or mee kia tossed in a pungent dressing of vinegar, chili, and lard, then topped with minced pork, sliced pork liver, meatballs, mushrooms, and crispy fried fish. The dry version is the most popular, where the noodles are tossed in the sauce before the toppings are piled on. Every mouthful delivers a hit of sharp vinegar, numbing chili, and savory pork.
Prep15 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 400g thin egg noodles (mee kia)
- 200g minced pork
- 100g pork liver, thinly sliced
- 8 pork meatballs, halved
- 4 dried shiitake mushrooms, soaked, stemmed, and sliced
- 2 tablespoons black vinegar
- 2 tablespoons chili sauce or sambal
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons rendered pork lard with cracklings
- 3 cloves garlic, minced
- 100g bean sprouts, blanched
- Crispy fried fish pieces for topping
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 400
- Protein
- 20 g
- Carbs
- 44 g
- Fat
- 16 g
