Last Updated: April 16, 2020
If you’ve been following the series, you’ll know that we have made three easy recipes so far, Spicy Korean Fried Chicken, 5-Ingredient Shrimp Wanton Noodles and One-pot Chicken & Mushroom Rice. This one is a hawker favourite, and it’s none other than bak chor mee!
If there was something I could eat every day and calories didn’t matter, it would be bak chor mee. I mean, it’s a complete meal. You have your carbs, protein and even a little fat. There is even lettuce to round out your food pyramid.
Tangy, salty and oh-so-savoury, it’s comfort food, and a cheat meal rolled into one. Well, it turns out that making bak chor mee at home is not that hard at all. While this is no Hill Street Tai Hwa Pork Noodle, it still makes for a pretty decent meal if you’re in a pinch. With most of the ingredients already in your kitchen pantry, this simple Bak Chor Mee is something you’ll want in your repertoire.
Also, for all my aspiring Master Chefs, I’ve included ways to level up this recipe, should you wish to!
Sauce for noodles
Preparation time: 15 minutes; Cooking time: 20 minutes
Step 1: Soak mushrooms in hot water for 10 minutes and set aside.
Step 2: Season minced pork with salt, pepper and a dash of light soya sauce.
Step 3: After mushrooms have plumped up, keep liquid and slice mushroom thinly. Simmer until mushrooms have taken on the colour of the sauce, about 10 minutes
Step 4: Bring another pot of water to a boil and pop in fishballs.
Step 5:Assemble the ingredients for the sauce on a separate plate. Add 1 tablespoon of braising liquid in the noodle sauce and set aside.
Step 6: Blanch the egg noodles to your preferred doneness. This will take about 3 – 5 minutes. Add noodles to plate with sauce and set aside. Usually, mee pok would be preferred for bak chor mee, but I only had mee kia on hand.
So, just use what you have in your pantry!
Step 7: Blanch minced pork in the same pot until cooked through, swirl to ensure even doneness. Optional step: Blanch pork liver in the same pot, a quick dip is all it needs.
Step 8: Assemble your bak chor mee: top noodles with minced pork, pork liver, fishballs and mushrooms. Toss to coat evenly and
There you have it, a plate of bak chor mee. I would have to say the only tedious part would be the braising of the mushrooms which can, of course, be done the day before and in bulk to save time.
Take this a step further by frying up some lard cubes will add that sinful and indulgent crunch. Plus, a tablespoon of that lard oil will give that richness of the sauce.
Expected damage: S$2 – S$3 per portion