Authentic Singaporean Mee Pok Dry: A Step-by-Step Recipe Guide

Ingredients

200 grams of Mee Pok (flat yellow noodles)
2 tablespoons of oil
200 grams of minced pork
2 cloves of garlic, minced
50 grams of dried shrimp, soaked and minced
2 tablespoons of fish sauce
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of white pepper
2 eggs
100 grams of bean sprouts
2 stalks of spring onion, chopped
2 red chillies, sliced
2 tablespoons of vinegar
1 tablespoon of chili powder
2 fish cakes, sliced
2 tablespoons of pork lard (optional)

Steps and instructions

Start by boiling the Mee Pok noodles as per the instructions on the packet. Once cooked, drain and set aside.
In a pan, heat the oil over medium heat. Add the minced pork and cook until browned. Remove from the pan and set aside.
In the same pan, add the minced garlic and dried shrimp. Sauté until fragrant.
Add the fish sauce, soy sauce, oyster sauce, and white pepper to the pan. Stir well to combine.
Add the cooked minced pork back into the pan and toss well to coat with the sauce.
In a separate pan, fry the eggs to your liking.
Blanch the bean sprouts in boiling water for about 30 seconds, then drain and set aside.
To assemble the Mee Pok Dry, place the noodles in a bowl. Top with the pork mixture, fried egg, bean sprouts, spring onion, and sliced chillies.
In a small bowl, mix together the vinegar and chilli powder. Pour this over the noodle bowl.
Garnish with the sliced fish cakes and optional pork lard.
Serve immediately and enjoy your Mee Pok Dry!

Tools for making

Pan - for cooking the minced pork and sautéing the garlic and dried shrimp.
Pot - for boiling the Mee Pok noodles.
Frying Pan - for frying the eggs.
Small Bowl - for mixing the vinegar and chili powder.
Strainer - for draining the cooked noodles and blanched bean sprouts.
Chopping Board - for chopping the spring onions and slicing the red chillies.
Knife - for mincing the garlic, dried shrimp, and slicing the red chillies.
Spatula - for stirring and tossing the ingredients in the pan.
Tongs - for flipping and handling the fried eggs.

Recipe variations

Use different types of noodles such as spaghetti, ramen, or udon instead of Mee Pok.
Replace minced pork with minced chicken, beef, or tofu for a meat-free option.
Add vegetables like sliced mushrooms, bok choy, or shredded carrots for added texture and flavor.
Include other seafood such as shrimp, squid, or crab meat to enhance the seafood taste.
Experiment with different sauces like hoisin sauce, chili paste, or black bean sauce to customize the flavor profile.
Add a fried shallot topping for extra crunch and aroma.
For a spicier version, increase the amount of chili powder or add fresh chopped chili peppers.
Include other herbs and spices like Thai basil, cilantro, or five-spice powder to elevate the taste.
For a healthier option, use whole wheat noodles or zucchini noodles instead of regular Mee Pok.
Make it vegetarian by replacing fish sauce and oyster sauce with vegetarian alternatives like mushroom sauce or soy sauce.

Recipe overview

Welcome to our recipe page for a classic Singaporean dish, Mee Pok Dry. This culinary delight is a must-try for anyone who loves Asian cuisine, featuring flat yellow noodles (Mee Pok) stir-fried with minced pork, aromatic sauces, and a variety of toppings. Mee Pok Dry is not just a dish, but an experience. The process of making it involves several steps, each adding a new layer of flavor. You'll start by cooking the noodles and sautéing the minced pork, then creating a flavorful sauce with minced garlic, dried shrimp, and a blend of Asian sauces. The dish is topped with fried eggs, bean sprouts, spring onions and red chillies. For the final touch, a tangy vinegar and chilli powder sauce is poured over the top. Each bite of this dish offers a burst of flavors, from the savory minced pork to the tangy vinegar sauce and the spiciness of the chillies. It is a delightful meal that can be enjoyed any time of the day. So, put on your apron and let's get cooking!

Common questions

Can I use other types of noodles instead of Mee Pok?
Yes, you can substitute Mee Pok with other types of noodles like yellow egg noodles or even spaghetti if you prefer.
Is it necessary to soak and mince the dried shrimp?
Yes, soaking and mincing the dried shrimp helps to enhance its flavor and distribute it evenly throughout the dish. However, if you prefer a stronger shrimp flavor, you can skip the mincing step and add the dried shrimp directly to the pan.
Can I use other meats instead of minced pork?
Absolutely! You can use minced chicken, beef, or even seafood like shrimp or squid as a substitute for minced pork.
Is pork lard necessary for the recipe?
Pork lard is optional and can be omitted if you prefer a healthier version. However, adding pork lard can enhance the flavor and add a delicious aroma to the dish.
Can I adjust the spice level?
Yes, you can adjust the spice level by either increasing or reducing the amount of sliced chillies and chili powder according to your preference.
How long does it take to make this recipe?
The preparation time is approximately 15 minutes, and the cooking time is around 20 minutes. So, in total, it takes about 35 minutes to make Mee Pok Dry.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the sauce and tossing the noodles.
Pan - A frying pan or skillet for cooking the minced pork, garlic, and dried shrimp.
Pot - A pot for boiling the Mee Pok noodles.
Strainer - To drain the cooked Mee Pok noodles.
Spatula - For stirring and tossing the ingredients in the pan.
Frying Pan - To fry the eggs.
Small Bowl - To mix the vinegar and chili powder for the dressing.
Chopping Board - For chopping the spring onions and red chillies.
Knife - To mince the garlic, chop the spring onions, and slice the red chillies.
Tongs - For blanching and handling the bean sprouts.

Origin stories

Mee Pok, a dish with a rich heritage, is commonly enjoyed in Singapore and Malaysia, with roots tracing back to the Teochew people. Despite its ubiquity in these regions today, its humble beginnings were in China's Chaoshan region, where Teochews originated. In a bid for survival, many Teochews migrated to Southeast Asia, carrying with them their precious culinary traditions, one of which was Mee Pok. Today, it is loved for its simplicity and depth of flavors, becoming a cherished part of the local food culture. The unique flat, yellow noodles, are tossed in a complex, savory sauce, topped with a variety of condiments, and served with a side of soup, making every bite a delightful symphony of textures and flavors. While the recipe has evolved over time and across borders, the heart of Mee Pok remains - a comforting bowl of noodles that tells a story of resilience and cultural fusion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.