This Chinese noodle dish is very popular in Singapore which you can find in most hawker centers or foodcourts. Follow the steps and I do hope you enjoy the simple instruction given. Sourish taste of vinegar with the punch from the chilli oil and the saltiness from the fried mince meat.
Halal version of Bak Chor Mee recipe. For a Halal version, pork is substitute with chicken for our Muslim friends out there.
Happy trying! (for 2-3 persons)
Recipe for Bak Chor Mee (Mince Meat Noodles)
Fried Minced Meat:
- 250g minced chicken
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
- 1 tablespoon dark soy sauce
- 6/7 pieces of button mushroom (from the can), sliced thinly
- 6 good quality dried chinese mushroom
- 1 tsp olive oil
- sliced ginger
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- hot water
- 100g rice noodles or mee pok (or more, depends on how much you eat)
- bean sprouts
- 6 fishballs
- 10 slices of fish cake
- spring onion, chopped (optional)
- 1/2 tablespoon chilli oil
- 1/2 tsp oyster sauce
- 1 tablespoon black vinegar
- A splash of fish sauce
- Fried Shallots
How to Make Bak Chor Mee:
Fried Minced Meat:
(You can cook this in advance, and pop it into the microwave to heat it up just before serving)
- Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
- Add the minced meat and fry till cooked. Remember to break it up to small pieces.
- Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
- Stirring occasionally. Add the button mushroom till it’s incorporated.
- Soak the dried chinese mushrooms in warm water till completely soft for 15 mins. When soft, slice mushrooms to required thickness. Do not throw the water left after you take the mushrooms out.
- Squeeze out the water of each mushroom, and cut it into relatively thin slices.
- Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
- Add the mushrooms and fry till fragrant.
- Add the oyster sauce and a few tablespoons of water (from the mushrooms) cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)
- Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins. so that it’s soft and tender. and bursting with flavour!
(Best advised to do one at a time)
- In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.
- Cook noodles accordingly and when done – plunge it into a bowl of cold water. This stops the noodles from cooking further. Then return to the hot water for a few seconds before putting into the serving bowl with sauce.
- In another pot, boil the fishballs, fish cakes and bean sprout till they are are floating (takes about 5-8mins)
- Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
- To make sure each strand is coated well with the sauces.
- Place the fishballs, fish cakes and bean sprout on the noodles.
- Put a few pieces of the stewed mushroom in the bowl and top everything up with the minced meat.
- Sprinkle with fried shallots and spring onion.
Note: Coriander can also be used for garnishing.