Bak Chor Mee
lunch • Singapore
About Bak Chor Mee
Minced pork noodles with mushrooms, meatballs, and vinegar
How to Make Bak Chor Mee (Traditional & Healthy Version)
Bak Chor Mee is a beloved Singaporean noodle dish that captures the essence of our vibrant hawker culture. Translating to 'minced meat noodles' in Hokkien, Bak Chor Mee is a staple at many kopitiams and hawker centres across Singapore. This savoury bowl features springy noodles tossed in a tangy, umami sauce, crowned with lean minced pork, mushrooms, and a hint of chilli. Its unique blend of flavours and textures makes it a lunchtime favourite among Singaporeans from all walks of life. Originating from the Teochew community, Bak Chor Mee has evolved with fusion influences reflecting Singapore’s multicultural heritage. Today, you’ll find both soupy and dry versions, with the dry (or 'dry mee pok') style especially popular for its bold, punchy sauce. This healthier adaptation maintains the authentic taste while reducing fat and sodium, making it a smart choice for the calorie-conscious. Whether enjoyed at a bustling hawker centre or recreated at home, Bak Chor Mee brings a taste of Singapore’s culinary soul to your table.
Ingredients(for 1 hearty bowl per person (approx. 400g))
- 200g Mee Pok (flat egg noodles) (fresh or dried)
- 120g Lean minced pork
- 3 pieces Fresh Shiitake mushrooms (sliced thinly)
- 4 pieces Fish ball (optional for extra protein) - optional
- 1 tablespoon Chopped garlic
- 2 tablespoons Chopped spring onion
- 4 leaves Lettuce leaves (blanched) - optional
- 2 tablespoons Low-sodium light soy sauce
- 1 tablespoon Black vinegar
- 1 tablespoon Chilli paste (adjust to taste) - optional
- 1 tablespoon Shallot oil (homemade preferred)
- 1/4 teaspoon White pepper
Instructions
- 1
Prepare the mushrooms by soaking and slicing them. Blanch the lettuce leaves briefly in boiling water, then set aside.
5 minutes
Soak dried shiitake mushrooms for deeper flavour if using dried.
- 2
In a small pan, heat shallot oil over medium heat. Sauté chopped garlic until fragrant, then add minced pork. Stir-fry until the pork changes colour and is cooked through.
5 minutes
Use lean pork to reduce fat content.
- 3
Add sliced mushrooms to the pan and continue to stir-fry for another 2 minutes. Season with a splash of light soy sauce and white pepper.
3 minutes
Don’t overcook the mushrooms to retain their texture.
- 4
In a separate pot, bring water to boil. Add mee pok and cook until al dente (about 2 minutes for fresh noodles, 4 minutes for dried). Drain and toss with cold water to stop cooking.
4 minutes
Tossing in cold water prevents noodles from sticking.
Why This Dish is Healthy
This healthy Bak Chor Mee recipe is lower in fat and sodium compared to typical hawker versions. Using lean minced pork, plenty of vegetables, and a lighter sauce makes it suitable for calorie counters. It provides a good balance of macronutrients and is customizable for various dietary needs, making it a nutritious choice for lunch or post-workout meals.
Bak Chor Mee is a balanced dish supplying carbohydrates from noodles, lean protein from pork and fish balls, and dietary fibre from mushrooms and lettuce. This version uses less oil and sodium, making it heart-friendly. Shiitake mushrooms add B vitamins and antioxidants, while spring onions provide vitamin K and C. Opting for lean pork further reduces saturated fat content.
Pro Tips
- 💡Tip 1: Briefly blanch noodles in cold water after cooking for the perfect al dente bite.
- 💡Tip 2: Prepare the sauce in advance for a more intense flavour.
- 💡Tip 3: For a healthier touch, use air-fried shallots for shallot oil.
Storage & Serving
Store sauce and toppings separately from noodles in airtight containers. Refrigerate for up to 2 days. Reheat noodles briefly in hot water before assembling to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 511.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 55.0 g |
| Total Fat | 22.0 g |
| Fiber | 2.0 g |
