Saturday, 24 May 2014


Chinese Minced Pork Noodle/Bak Chor Mee (肉脞面)

Dry version with mee pok noodles
Soup version with rice noodles
Serves 4


1. 4 portions of mee pok noodles (best mee pok, but otherwise rice noodles will also work)
2. 200 grams minced pork 
3. 100g lean pork in bite slice (optional)
4. A few leaves of romaine lettuce
5. A handful of baby spinach
6. A handful of bean spouts or caixin (optional)
7. 1 stalk spring onion chopped
8. 50g dried shiitake mushrooms thinly sliced (optional)
9. 1.5 litre water

Marinade for the minced pork
1. 1 TBS light soya sauce
2. 1 TBS oyster sauce
3. 1 tsp sesame oil
4. 1/2 tsp cornstarch
4. Salt & pepper

Marinade for the lean pork - half that of minced pork

Noodles seasoning per portion
1. 1 tsp light soya sauce
2. 1 tsp Chinese black vinegar
3. 1 tsp oyster sauce
4. 1 tsp garlic oil (optional)
5. 1 tsp tomato ketchup (optional)
6. 1 tsp chilli oil (optional)
7. 1 tsp braised mushroom sauce (optional)

Braised mushrooms (optional)
1. 50g shiitake mushrooms
2. 3 TBS light soya sauce
3. 3 TBS oyster sauce
4. 3 TBS Chinese black vinegar
5. 2 TBS dark soya sauce
6. 2 TBS sesame oil
7. 2 TBS sugar
8. 1 TBS fish sauce


Braised mushrooms:

1. Soak dried shiitake mushrooms in a bowl of hot water for 45 mins or in cold water overnight in the fridge.

2. Bring a pot of water to boil, add mushrooms and seasonings, lower heat and braised for at least 1 hour.


1. In a mixing bowl, marinate the minced pork with soy sauce, oyster sauce, sesame oil, cornstarch, salt and pepper and mix well and set aside.

2. Wash and prepare the noodles and the vegetables ready for cooking on the kitchen counter.

3. In each noodle serving bowl, add 1 tsp light soya sauce, 1 tsp oyster sauce, 1 tsp Chinese black vinegar,  tsp sesame oil, 1 tsp garlic oil or shallot oil, 1 tsp tomato ketup, 1 tsp of chilli oil and 1 tsp braised mushroom sauce.

4. Bring to boil 2 pots of water, one for cooking noodles and the other for cooking the meat and vegetables.

5. When the water for the pot boils, add noodles one portion at a time, cook and stir for 1 minute or until the noodles is cooked. Drain and toss into a serving bowl with the noodle marinade and mix well immediately. Do the same for the other 3 bowls.

6. Tuck a few leaves of lettuce and raw baby spinach on the side of the noodles.

7. In the pot with the meat, add in bean spouts and caixin and cook for 1 minute or until cooked. Apportion and add to each bowl of noodles.

8. When the water for the meat boils, add in the minced pork and stir for 30 seconds or until cooked. Drain and portion them as topping for each of the serving bowl.

9. Top with a few braised mushrooms for each bowl.

10. Garnish with spring onion a little garlic oil for each bowl.

11. Scoop the soup into 4 soup bowls and garnish with spring onions.

12. Serve the noodles and the soup.


To make the soup version, after cooking and draining the noodles, add lettuce, baby spinach, minced pork and pour the soup from cooking the minced pork over the noodles and serve.

Video Demonstration from The Meat Men:

Additional Information:

This is a Singapore Chinese national dish, which I love when I go home to Singapore for a visit. I learned this from my friend Elvina. I also like the video from The MeatMen. This is a simpler version, which is much quicker and easier, and tasted equally good to me. It suits our life style with young children, when we have to wipe up lunch or dinner fast. I made it today and J loves it.


Marinate the meat with soy sauce, oyster sauce, sesame oil, salt & pepper

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