Bak Chor Mee (Mince Meat Noodles)

this is a dish we always cook for a meal

cause it’s easy, quick and it’s super yums! (:

if you like the sourish taste of vinegar

with the punch from the chilli oil.

and the saltiness from the fried mince meat.

this is the dish for you!

it sure is ours. haha. baby was very happy tonight!

it has many different steps to it.

and yes, preparation takes a while.

but when you are cooking it.

you can get it on the table very quick! (:

so here’s the recipe and I do hope you guys enjoy it as much as we did!

Ingredients :

(for 2-3 persons)



Fried Mince Meat :

250g mince pork

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



Stewed Mushroom :



6 dried chinese mushroom

1 tsp olive oil

sliced ginger

1 tsp oyster sauce

1 tsp dark soy sauce

hot water

Noodles :

100g rice noodles (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



Steps :

Fried Mince Meat

1. 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 mince 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.

2. You can cook this in advance, and pop it into the microwave to heat it up just before serving

Stewed Mushroom

1. Pour hot water over the dried chinese mushrooms and soak for 15 mins.

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.

2. 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)

3. 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!

Noodles :

1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.

2. Boil the rice noodles according to the instructions on the packet

(Normally, I put the noodles in hot boiling water and scoop it up almost immediately

or else it will get too soft and will break into small pieces easily)

3. In another pot, boil the fishballs, fish cakes and bean sprout till they are cooked (takes about 5-8mins)

Plating it up :

1. 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.

2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the mince meat.

Sprinkle with fried shallots and spring onion.

ENJOY!!!!! (: