Traditional Singaporean Mee Kia Dry Recipe

Ingredients

200g Mee Kia Noodles
2 tablespoons Vegetable Oil
2 cloves of Garlic, minced
200g Ground Pork
2 tablespoons Dark Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Fish Sauce
1 teaspoon White Sugar
1 teaspoon Ground White Pepper
2 Green Onions, chopped
2 tablespoons Fried Shallots, for garnishing
2 Soft Boiled Eggs
200g Chye Sim (or any leafy green vegetables), blanched

Steps and instructions

Boil the Mee Kia noodles in a large pot of water until they're al dente. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté until it's fragrant.
Add the ground pork to the skillet and stir-fry until it's fully cooked.
In a small bowl, mix together the dark soy sauce, oyster sauce, fish sauce, white sugar, and ground white pepper. Stir until the sugar is fully dissolved.
Pour the sauce mixture into the skillet with the pork and stir well to coat the pork.
Add the cooked Mee Kia noodles to the skillet and toss well until the noodles are fully coated in the sauce.
Divide the noodles between two bowls. Top each bowl with half of the chopped green onions, fried shallots, soft boiled eggs, and blanched Chye Sim.
Serve the Mee Kia Dry immediately while it's still hot.

Tools for making

Large Pot - for boiling the noodles
Skillet - for stir-frying the pork and noodles
Small Bowl - for mixing the sauce ingredients
Tongs - for tossing and serving the noodles
Chopping Board - for mincing the garlic and chopping the green onions
Knife - for mincing the garlic, chopping the green onions, and slicing the eggs
Spatula - for stirring and flipping the pork
Strainer - for draining the cooked noodles
Measuring Spoons - for measuring the sauces, sugar, and pepper
Soup Ladle - for serving the noodles into bowls

Recipe variations

Substitute ground pork with ground chicken or beef for a different protein option.
Add sliced mushrooms or other vegetables such as bell peppers or carrots for added texture and flavor.
Include shrimp or sliced chicken breast along with the ground pork for a seafood or mixed meat version.
For a vegetarian option, replace the meat with tofu or tempeh and use vegetarian oyster sauce or soy sauce instead.
If you prefer a spicier dish, add sliced chili peppers or chili flakes to the sauce mixture.
Experiment with different noodle types such as egg noodles, rice noodles, or udon noodles for a unique twist.
Garnish with fresh herbs like cilantro or Thai basil for added freshness.
Add a squeeze of lime or a splash of vinegar to the sauce for a tangy twist.
For a healthier version, use whole wheat noodles or zucchini noodles instead of Mee Kia noodles.
Include additional toppings such as crispy fried garlic, crushed peanuts, or sesame seeds for extra crunch and flavor.

Recipe overview

Mee Kia Dry is a popular Singaporean dish featuring thin and springy egg noodles tossed in a savory sauce, served with ground pork, leafy greens, and a soft-boiled egg. This recipe walks you through the steps of creating this flavorful and satisfying dish at home. Expect a perfect balance of sweet and savory from the sauce, coupled with the textural contrast between the soft noodles, crunchy fried shallots, and tender ground pork. The soft-boiled egg adds a touch of creaminess, making it a complete and balanced meal. This recipe serves two, making it perfect for a quick weeknight dinner or a cozy weekend lunch. Enjoy!

Common questions

Can I use other types of noodles instead of Mee Kia? Yes, you can substitute Mee Kia noodles with other thin egg noodles or even spaghetti if you don't have Mee Kia noodles available.
Can I use other types of meat instead of ground pork? Absolutely! You can use ground chicken, beef, or even shrimp as a substitute for the ground pork.
How can I make the dish vegetarian? To make this dish vegetarian, you can replace the ground pork with tofu or tempeh and use vegetarian oyster sauce and fish sauce alternatives.
Is there a substitute for dark soy sauce? If you don't have dark soy sauce, you can use a combination of regular soy sauce and a small amount of molasses or brown sugar to achieve a similar flavor.
Can I adjust the spice level? Yes, you can adjust the spice level by adding chili sauce or crushed red pepper flakes if you prefer it spicier, or omitting them if you prefer a milder taste.
Can I make the soft boiled eggs ahead of time? Yes, you can boil the eggs in advance and keep them in the refrigerator. When serving, briefly warm them in hot water before adding to the dish.
Can I add other vegetables? Absolutely! Feel free to add your favorite vegetables such as bean sprouts, carrots, or bell peppers to customize the dish to your liking.
Can I prepare the sauce in advance? Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator. Simply give it a good stir before adding it to the skillet.
Can I make a larger batch of this recipe? Certainly! You can easily double or triple the recipe ingredients to make a larger batch, just make sure to adjust the cooking times accordingly.

Serving dishes and utensils

Large pot - for boiling the Mee Kia noodles
Skillet - for sautéing the garlic and stir-frying the ground pork
Small bowl - for mixing the sauce ingredients
Tongs - for tossing the noodles in the skillet
Bowls - for serving the Mee Kia Dry
Chopsticks - for eating the noodles
Spoon - for serving the Mee Kia Dry and mixing the sauce

Origin stories

Mee Kia Dry is a beloved staple in the culinary landscape of Singapore. The dish’s name literally translates to "thin noodles dry", a nod to its distinctive, thin egg noodles. This hearty dish is a testament to Singapore's melting pot of flavors, a blend of various Chinese dialect groups, predominantly Hokkien and Teochew influences. The dry version, which is tossed in a beautiful blend of sauces, is a delightful contrast to the usual soup variants and is loved for its deep, savory flavors. It's often enjoyed with a side of soup and garnished with green veggies, minced meat, and a soft-boiled egg. A charming aspect of Mee Kia Dry is its humble background, originally a street food, it has now found its way to the menus of high-end restaurants, symbolising the Singaporean spirit of elevating simple comforts to new culinary heights.

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.