DISH RESEARCH · Main dish
Bak Chor Mee
Also known as: 肉脞面
Singaporean minced-pork egg noodles with stewed shiitake, chilli-vinegar sauce, pork and fish-ball toppings.
About Bak Chor Mee
Bak Chor Mee is Singaporean minced-meat noodle hawker fare with Teochew roots. This profile follows Singapore-born cook Azlin Bloor's pork-based version, selecting thin mee kia and its soupy serving expression while retaining liver and crispy lard as optional.
Black vinegar, sambal, soy sauce and fish sauce make the noodles tangy, hot and deeply savoury. Pork broth, dried anchovies and shiitake add layered umami, while sesame oil, fried shallots and scallion bring a toasted aromatic finish.
The egg noodles stay springy beneath loose minced pork, tender pork slices, bouncy meatballs and fish balls. Soft braised shiitake, crisp bean sprouts and lettuce vary the bite, while broth loosens the dark, glossy sauce.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Soy, Sesame, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bak Chor Mee
Azlin Bloor pork Bak Chor Mee with mee kia and soup.
- Mee kia egg noodlesNoodle base
- Bean sproutsCrisp vegetable
- Minced porkMinced-meat topping
- Thinly sliced porkSliced-meat topping
- Light soy sauceMeat marinade and noodle seasoning
- White pepperMeat seasoning
- CornstarchMince binder
- Sesame oilMince seasoning
- Pork liverOptional offal topping · Optional
- Pork bonesBroth base
- ScallionBroth aromatic and garnish
- Black pepperBroth seasoning
- Star aniseBroth spice
- SaltSeasoning
- Dried anchoviesBroth seasoning
- Dried shiitake mushroomsStewed topping
- Dark soy sauceMushroom braise seasoning
- Fish sauceMushroom and noodle seasoning
- Chinese black vinegarMushroom and noodle acidity
- SugarMushroom seasoning
- SambalChilli seasoning
- Crispy pork lardOptional sauce and garnish · Optional
- Prepared meatballsMeat topping
- Prepared fish ballsFish topping
- LettuceFresh garnish
- Crispy fried shallotsCrisp garnish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Mee kia egg noodles: . Thin mee kia is selected from the source-listed noodle choices; exact packaged noodle formula remains supplier-dependent.
- Bean sprouts:
- Minced pork: . Pork is selected from the source's meat alternatives to preserve the traditional pork branch.
- Thinly sliced pork: . Pork is selected from the source's pork-or-chicken alternatives.
- Light soy sauce: . Soy is confirmed; exact supplier formula and any additional cereal content remain unresolved.
- White pepper:
- Cornstarch:
- Sesame oil:
- Pork liver (optional): . The recipe explicitly makes liver optional; pork liver is selected for the pork branch.
- Pork bones: . Pork bones are selected from the source's pork-bone or chicken alternatives.
- Scallion:
- Black pepper:
- Star anise:
- Salt:
- Dried anchovies:
- Dried shiitake mushrooms:
- Dark soy sauce: . Soy is confirmed; exact supplier formula and any additional cereal content remain unresolved.
- Fish sauce:
- Chinese black vinegar: . The source identifies Chinese black vinegar but not a brand or complete fermentation formula.
- Sugar:
- Sambal: . Sambal is selected from the explicit sauce alternative; its exact compound formula remains unresolved.
- Crispy pork lard (optional): . The sauce lists crispy lard conditionally, so it remains optional.
- Prepared meatballs: . The meatball type, brand and full compound formula are not specified and remain unresolved.
- Prepared fish balls: . Fish is confirmed by the named ingredient; brand, fish species and complete compound formula remain unresolved.
- Lettuce:
- Crispy fried shallots: . No brand or complete prepared-product formula is specified.
Origins & food traditions
The selected complete recipe identifies Bak Chor Mee as Singaporean Chinese hawker food and explicitly distinguishes its traditional pork base from the offered chicken adaptation. Singapore heritage material independently describes the older Teochew soup form with minced pork and offal; this profile names the selected pork, mee kia and soupy expression rather than presenting it as the only classic branch.
Countries
- Singapore
- SingaporeCatalogue link pending review
Cuisines & regions
- Singaporean Chinese
- Teochew
- Singaporean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.