| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 20g | 7g | 55g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 4g |
Why I Love Singaporean Bak Chor Mee
When I first stumbled across this delightful Singaporean dish called Bak Chor Mee, I knew I had discovered something special. Its intricate balance of savory, spicy, and umami flavors instantly transported me to the bustling hawker centers of Singapore, where culinary diversity meets utter delectability.
One of my favorite things about Bak Chor Mee is how it reminds me of both my Southern upbringing and my West African roots. The way the minced pork melts into the flavorful broth evoked memories of rich stews and hearty soups we often enjoy back home in Atlanta, while the more exotic elements like sambal chili paste and dark soy sauce brought me back to my family’s Nigerian spices. There’s a certain magic in the way this dish smartly fuses different flavor profiles, creating a symphony for the palate.
Inspired by the Masters
This dish was partly inspired by chef Malcolm Lee, whose impeccable mastery of Peranakan cuisine has received accolades around the world. Lee’s thoughtful interpretations of traditional dishes urge me to take culinary adventures of my own, constantly pushing the boundaries of flavor while respecting the essence of each ingredient. You can learn more about his work here.
A Perfect Pairing
A dish as hearty as Bak Chor Mee pairs wonderfully with lighter sides or appetizers. One of my go-to’s is a simple cucumber salad dressed in rice vinegar and sesame oil, which adds a refreshing crunch and slight tang to balance the meal. Additionally, it also pairs well with certain West African dishes, such as Nigerian Jollof Rice or Akara (bean fritters), creating an Afro-Asian culinary bridge that delights and surprises.
If you’re a fan of complex noodle dishes, Bak Chor Mee might also echo the flavors of Sichuan Dan Dan noodles or even a savory Southern meat pie. Each dish transports you to intricate worlds of flavor with every bite.
A Journey in a Bowl
Preparing Bak Chor Mee is like embarking on a delightful culinary journey. Every step—from browning the garlic and shallots to simmering ground pork with dark soy sauce and fish sauce—unfolds an aromatic narrative that promises a memorable eating experience. As you twirl your fork around the fresh egg noodles, topped with hard-boiled quail eggs, sambal chili, and optional garnishes like fried shallots and fresh cilantro, you’ll find a dish that is as comforting as it is exhilarating.
So, the next time you’re looking to treat yourself to a gastronomic adventure, give Bak Chor Mee a try. It’s a dish that beautifully bridges cultures and flavors, making it a cherished addition to any kitchen repertoire.
What You’ll Need
- 1 1/2 lbs ground pork
- 12 garlic cloves, minced
- 6 shallots, finely chopped
- 12 dried shiitake mushrooms, soaked and sliced
- 3 tablespoons soybean paste
- 6 tablespoons soy sauce
- 6 tablespoons dark soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons Shaoxing wine
- 3 teaspoons sugar
- 3 teaspoons white pepper
- 6 teaspoons cornstarch mixed with 6 tablespoons water
- 3 lbs fresh egg noodles
- 48 quail eggs, hard-boiled and peeled
- 12 teaspoons black vinegar
- 6 tablespoons sambal chili paste
- Bean sprouts (optional, for garnish)
- 12 tablespoons fried shallots (optional, for garnish)
- Fresh cilantro leaves (optional, for garnish)
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Method
Step One
In a large pan over medium heat, cook the ground pork until it starts to brown.
Step Two
Add the minced garlic and finely chopped shallots to the pan and cook until they become aromatic.
Step Three
Stir in the soaked and sliced dried shiitake mushrooms, continuing to cook for a few more minutes.
Step Four
Add the soybean paste, soy sauce, dark soy sauce, fish sauce, Shaoxing wine, sugar, and white pepper to the mixture. Cook for another 5-7 minutes, allowing the flavors to combine.
Step Five
Mix the cornstarch with water and add it to the pan. Stir well to thicken the sauce.
Step Six
Cook the fresh egg noodles according to the package instructions. Drain and set aside.
Step Seven
Serve the noodles in bowls, topping each with the pork and mushroom mixture.
Step Eight
Place the hard-boiled quail eggs on top of each bowl.
Step Nine
Sprinkle each bowl with black vinegar and sambal chili paste.
Step Ten
Garnish with bean sprouts, fried shallots, and fresh cilantro leaves, if desired. Serve immediately.
