Mee Pok is a kind of Chinese egg noodles, characterised by the yellow and flat appearances. The thinner version of Mee Pok is known as Mee Kia. Both Mee Pok and Mee Kia are used in a variety of noodle dishes.
One of the most popular Mee Pok dishes is none other than the dry fishball Mee Pok. The recipe has Mee Pok evenly coated with flavourful sauce, and served with fish balls, fish cakes, minced pork, lards, and lettuces.
Tips for Making Mee Pok
Preparing an anchovy stock can be time-consuming. Hence, you can find instant anchovy stock packets in the supermarket. Alternatively, substitute the stock with hot water.
For individuals who don’t enjoy spice, replace sambal tumis with tomato sauce or ketchup.
To prepare a halal version of Mee Pok, eliminate the pork from the recipe. You can substitute the lard oil with shallot oil, or any other oil of your choice. Minced pork can be replaced by beef.
Mee Pok Recipe
Dry fishball Mee Pok has noodles coated with a flavourful sauce. The dish is usually served with fish-based processed food, such as fishballs, fish cakes, and fish dumplings. There are also minced pork, beansprouts and lettuces.
Difficulty: Easy
Details
1
5 minutes
20 minutes
267 kcal
Print
Ingredients
1 litre of anchovy stock
3 fish balls
2 fish dumplings
- PORK MARINADE (A)
40 grams of minced pork
1/4 tsp of light soy sauce
White pepper powder, as needed
1/2 tsp of cornflour (starch)
1/2 tsp of sesame oil
- SAUCE (B)
1/2 tsp of fish sauce
1 tsp of black vinegar
2 tbsp of anchovy stock
1 tbsp of sambal tumis
1 tsp of crispy lard pieces
1 tsp lard oil
- NOODLES
70 g of “mee pok”
10 g of beansprouts
1 fish cake, thinly sliced
- GARNISHES (suggestions)
Chopped bird’s eye chillies in light soy sauce
Chopped spring onions
Some lettuce leaves (chopped/torn)
Directions
- In a bowl, put in ingredients A and mix well. Marinate the pork in the refrigerator for at least 10 minutes.
- Prepare a pot and bring the anchovy stock to a boil. Put in fish balls and fish dumplings. Cook them until they float on the stock. Lower the heat and set the stock aside.
- Prepare a serving bowl and put in ingredients B. Mix the ingredients well.
- Remove the marinated pork from the refrigerator. Then, pour a ladle of hot anchovy stock over the pork. Set the pork aside.
- Prepare another pot and bring some water to a boil. Cook the Mee Pok by following the instructions on the noodle’s packaging.
- When the noodles are cooked, drain and rinse the noodles under cold running water. Next, place the noodles into the serving bowl.
- In a slotted ladle, blanch fish cake slices and beansprouts lightly. This will take around 30 seconds. Drain the fish cakes and beansprouts before placing them into the serving bowl.
- Pour the marinated pork into the anchovy stock. Stir the pork pieces continuously until they’re fully cooked. Drain them and top the serving bowl.
- Garnish the serving bowl with lettuce and spring onions. Serve and enjoy!
| Note: For extra spice, add chopped bird’s eye chillies into the sauce (ingredients B) |
Ways to Enjoy Mee Pok
Serve Mee Pok while it is hot with chopped bird’s eye chillies in light soy sauce. You can ladle a bowl of anchovy soup to serve with your Mee Pok. Remember to mix the noodles well before eating, making sure that the noodles are evenly coated with the sauce.
Mee Pok can be enjoyed as any meal throughout the day, be it breakfast, lunch, or dinner. While this recipe prepares dry Mee Pok, there are also soup versions of this dish that are equally delicious.
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