Bak Chor Mee Recipe – Minced Meat Noodles Made Easy

Bak Chor Mee (肉脞面), a beloved staple of Singapore’s hawker culture, is more than just noodles. It’s a flavorful symphony of vinegar, chili, minced meat, mushrooms, and springy noodles. Translating to “minced meat noodles” in Hokkien, Bak Chor Mee has won the hearts of food lovers for generations. While it’s traditionally a hawker delight, you don’t need to queue at your favorite stall—this Bak Chor Mee recipe brings that same bold flavor into your home kitchen.

What is Bak Chor Mee?

Bak Chor Mee is a traditional Singaporean noodle dish made with minced pork, pork slices, mushrooms, and a savory vinegar-based sauce, often served either dry or in soup. It typically features mee pok (flat egg noodles) or mee kia (thin noodles), tossed with black vinegar, soy sauce, chili, garlic, and lard oil.

There are two main styles

Dry (tossed): The noodles are mixed with sauce and topped with ingredients.
Soup version: Served in a pork bone broth with ingredients swimming in the soup.

While the dry version is more iconic, both are incredibly satisfying. At its heart, Bak Chor Mee is all about texture and balance—springy noodles, rich meat toppings, umami mushrooms, and that tangy kick of vinegar.

Ingredients You’ll Need

Here’s a breakdown of the essential ingredients for a dry-style Bak Chor Mee, just like you’d find at a top hawker stall.

For the noodles and toppings

2 servings of mee pok or mee kia (egg noodles)
100g minced pork
100g pork slices (thinly sliced pork shoulder or loin)
2 pcs fish balls or fish cake slices
1 tbsp crispy pork lard (optional but authentic!)
2-3 soaked and sliced shiitake mushrooms
1 tsp light soy sauce
½ tsp sugar
¼ tsp white pepper

For the sauce (per serving)

1 tbsp black vinegar (Chinkiang vinegar preferred)
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp chili paste or sambal (adjust to taste)
1 tbsp lard oil or vegetable oil
1 tsp garlic oil (optional)

For the soup (optional)

Pork bones or anchovies
1 clove garlic
½ tsp white pepper
Salt to taste

You can easily modify this based on dietary preferences—replace pork with chicken, or skip the lard for a leaner version.

How to Prepare the Components

Making Bak Chor Mee at home is all about timing. There are several components, but they come together quickly once prepped.

Step-by-step Preparation

Prepare the Soup Base (if using):

In a pot, boil pork bones or anchovies with garlic and pepper for 30–40 minutes.
Strain and keep warm.

Soak and Cook the Mushrooms:

Soak dried shiitake mushrooms in warm water until soft.
Slice and stir-fry in a bit of oil with soy sauce, sugar, and pepper. Set aside.

Blanch Pork Slices and Fish Balls:

In boiling water, quickly cook the pork slices and fish balls until done.
Remove and set aside.

Stir-Fry Minced Pork:

Heat oil in a pan, add garlic and minced pork. Fry till cooked through.
Season with a little soy sauce and sugar.

Cooking the Perfect Noodles

The secret to a good Bak Chor Mee lies in the texture of the noodles. Mee pok or mee kia must be springy and not soggy.

Tips for cooking mee pok

Use a large pot of boiling water.
Loosen the noodles before adding.
Boil for 30–60 seconds, then shock in cold water.
Repeat the boil-shock-boil method twice for springy noodles.

Once done, drain and immediately toss in the prepared sauce while hot so it soaks up the flavors.

Making the Sauce: The Soul of Bak Chor Mee

The sauce is where Bak Chor Mee earns its reputation. Each hawker guards their own blend of vinegar, chili, and soy, but here’s a classic base:

Basic Sauce Per Serving

1 tbsp black vinegar
1 tbsp light soy sauce
1 tsp dark soy sauce (for color)
1 tsp chili paste
1 tbsp hot lard oil (or neutral oil)

Optional Add-ins

½ tsp garlic oil
Dash of fish sauce for umami
Touch of sugar for balance

Mix everything in your serving bowl before adding the noodles. Once the hot noodles hit the sauce, toss until fully coated. This allows the heat to melt the flavors into the strands.

Assembling the Bowl

Time to bring everything together!

Toss noodles in the sauce and place in a serving bowl.
Top with cooked minced pork, pork slices, mushrooms, and fish balls.
Add a spoon of crispy pork lard and garnish with spring onions or fried shallots.
Serve with a side bowl of hot pork bone soup, optionally sprinkled with white pepper and coriander.

Now take a moment to admire your handiwork—you’ve just recreated hawker magic at home.

Tips & Variations

Want to make your Bak Chor Mee truly your own? Here are some expert tips and variations:

Tips

Use fresh noodles: If possible, get them from a wet market or Asian grocery.
Customize the chili: Adjust the heat level to your taste. Hawkers often have mild to extreme options.
Don’t skip the vinegar: It gives Bak Chor Mee its signature tang. Use Chinese black vinegar for authenticity.

Popular Add-ons

Braised mushrooms
Fried wantons
Braised pork liver (for traditionalists)
Sous-vide egg (for a modern twist)

Whether you’re going authentic or creative, the flexibility of Bak Chor Mee makes it a perfect dish to experiment with.

Conclusion

Bak Chor Mee is a timeless dish that encapsulates the flavors and culture of Singapore. While it’s a staple in hawker centres, learning to make it at home gives you total control over the taste, spice, and ingredients. Plus, it’s an impressive meal to whip up for friends and family.

With just a few steps and the right balance of vinegar, chili, and umami, you can bring the streets of Singapore right into your kitchen. So roll up your sleeves and get cooking—Bak Chor Mee is easier than you think, and twice as rewarding.

FAQs

1. What does Bak Chor Mee mean?

“Bak Chor Mee” means “minced meat noodles” in Hokkien. It’s a popular Singaporean dish featuring noodles tossed in a savory vinegar sauce and topped with minced pork, mushrooms, and more.

2. Is Bak Chor Mee always spicy?

Not necessarily. Most hawker stalls let you customize the spice level. When making it at home, you can completely control the amount of chili.

3. Can I make Bak Chor Mee without pork?

Yes! You can substitute chicken or even tofu for a vegetarian-friendly version. Use soy-based sauces and skip the lard if you’re avoiding animal products.

4. What kind of noodles are best for Bak Chor Mee?

Mee pok (flat egg noodles) is the most common, but mee kia (thin noodles) also works well. Fresh egg noodles are preferred for the best texture.

5. Can I store Bak Chor Mee for later?

It’s best enjoyed fresh, but you can prep the components ahead of time. Keep the sauce, toppings, and soup separate. Blanch fresh noodles when ready to serve.

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