Traditional Singaporean Mee Pok Tar Recipe

Ingredients

250g of Mee Pok (flat yellow noodles)
150g of minced pork
2 tablespoon of vegetable oil
2 cloves of garlic, minced
4 cups of pork bone broth
3 tablespoons of soy sauce
1 tablespoon of oyster sauce
2 teaspoons of white vinegar
1 teaspoon of sesame oil
1 teaspoon of white pepper
4 large prawns, peeled and deveined
2 fish cakes, sliced
2 eggs
1 handful of bean sprouts
2 stalks of spring onions, finely chopped
2 teaspoons of chili paste (optional)
2 teaspoons of lard pieces (optional)

Steps and instructions

Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
Add the minced pork to the pan and cook until it's no longer pink. Remove from heat and set aside.
In a separate pot, bring the pork bone broth to a boil. Add the soy sauce, oyster sauce, vinegar, sesame oil, and white pepper. Stir well to combine.
Add the Mee Pok noodles to the boiling broth and cook according to the package's instructions until they're al dente. Remove the noodles from the broth and set them aside.
Add the prawns and fish cake slices to the same boiling broth. Cook until the prawns turn pink and the fish cakes are heated through. Remove them from the broth and set aside.
In a small pan, fry two eggs until the edges are crispy but the yolks are still runny.
Blanch the bean sprouts in the boiling broth for about 30 seconds. Remove them from the broth and set aside.
To serve, divide the cooked noodles between two bowls. Top each bowl with half of the minced pork, prawns, fish cakes, fried eggs, and bean sprouts.
Sprinkle the chopped spring onions over the top of each bowl. Add chili paste and lard pieces to taste, if using.
Pour the hot broth over the top of each bowl, making sure to cover the noodles. Serve immediately.

Tools for making

Pan - A frying pan or skillet for sautéing the minced pork and garlic.
Pot - A medium-sized pot for boiling the pork bone broth and cooking the noodles.
Small Pan - A small frying pan for frying the eggs.
Spatula - A cooking utensil for stirring and flipping the minced pork and eggs.
Tongs - Utensils with two long handles and pincers for handling the prawns and fish cakes.
Slotted Spoon - A spoon with slots or holes used for removing the noodles, prawns, fish cakes, and bean sprouts from the broth.
Chopsticks - Traditional Asian utensils used for eating the noodles and other ingredients.
Soup Ladle - A large spoon with a deep bowl used for serving the hot broth.
Bowls - Deep bowls for serving the Mee Pok Tar.
Knife - A sharp knife for mincing garlic, slicing spring onions, and other cutting needs.
Cutting Board - A sturdy cutting surface for preparing the garlic and spring onions.
Measuring Spoons - Small spoons used for accurately measuring ingredients like soy sauce, oyster sauce, vinegar, sesame oil, and white pepper.

Recipe variations

Use chicken or beef instead of pork for a different meat option.
Replace the Mee Pok noodles with other types of noodles such as rice noodles or egg noodles.
Add vegetables like bok choy, baby corn, or mushrooms for added texture and flavor.
Make it vegetarian by using tofu or seitan instead of meat.
Experiment with different sauces or seasonings to customize the flavors, such as adding chili oil or hoisin sauce.
Add extra toppings like crispy shallots or crushed peanuts for added crunch.
Try adding some sliced fresh chili peppers or chili flakes for a spicier version.
For a healthier option, use whole wheat noodles or zucchini noodles.
Instead of prawns, include other seafood like squid or scallops.
Make it gluten-free by using gluten-free soy sauce and rice noodles.

Recipe overview

Mee Pok Tar is a popular noodle dish hailing from Singapore. It features flat egg noodles served with a tangy and savory broth, minced pork, fish cakes, and prawns. The dish is typically topped with a fried egg, bean sprouts, and spring onions for added texture and flavor. Chili paste and lard pieces can also be added to taste, making this a highly customizable dish that can be tailored to your preference. The lively combination of flavors and textures makes Mee Pok Tar a comforting and satisfying meal, perfect for both lunch and dinner. In this recipe, we'll guide you through each step to recreate this Singaporean classic at home. Enjoy the process and the delicious result!

Common questions

Can I use other types of noodles? Yes, you can substitute Mee Pok noodles with other types of noodles such as spaghetti or ramen noodles.
Can I use other types of meat? Absolutely! You can use chicken, beef, or even seafood like sliced fish or squid instead of minced pork.
Is the chili paste necessary? No, the chili paste is optional. You can omit it if you prefer a milder taste or add it according to your spice preference.
Can I use store-bought broth instead of making pork bone broth? Yes, you can use store-bought broth such as chicken or vegetable broth as a substitute for pork bone broth.
Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version by substituting the minced pork and prawns with plant-based protein alternatives like tofu or tempeh, and using vegetable broth instead of pork bone broth.
Can I add other vegetables? Absolutely! Feel free to add any vegetables you like, such as blanched leafy greens or sliced mushrooms, to enhance the dish's nutritional value and flavor.
What can I serve as a side dish with Mee Pok Tar? Common side dishes include pickled vegetables, fried wontons, or a simple side salad.
How spicy is this dish? The spiciness of the dish depends on the amount of chili paste used. If you prefer a milder taste, you can reduce or omit the chili paste entirely.
Can I make this dish ahead of time? It's best to serve Mee Pok Tar immediately after cooking to enjoy the freshness and texture of the noodles. However, you can prepare the components in advance and assemble them just before serving.
Can I freeze the leftovers? It's not recommended to freeze the cooked noodles as they may become mushy upon thawing. It's best to consume the dish fresh.

Serving dishes and utensils

Pot - A pot is needed to boil the pork bone broth and cook the Mee Pok noodles.
Pan - A pan is used to sauté the minced garlic and cook the minced pork.
Small Pan - A small pan is used to fry the eggs.
Strainer - A strainer is helpful for removing the noodles, prawns, and fish cakes from the boiling broth.
Bowls - Bowls are used for serving the Mee Pok Tar.
Chopsticks - Chopsticks are commonly used to eat Mee Pok Tar.
Serving Spoon - A serving spoon is used to distribute the broth over the bowls of noodles.
Soup Ladle - A soup ladle is helpful for scooping the pork bone broth.
Kitchen Tongs - Kitchen tongs are useful for handling the prawns and fish cakes while cooking.
Grater - A grater can be used to grate some ginger for added flavor, if desired.
Chili Paste Container - A container can be used to serve the chili paste alongside the Mee Pok Tar for those who want extra spice.

Origin stories

Mee Pok Tar hails from the Teochew region of China, but it has become an enduring favorite in Singapore, where it has evolved to reflect the local taste and culture. The name "Mee Pok" refers to the flat, yellow noodles that are a signature of this dish, and "Tar" means "dry" in Hokkien dialect, a nod to the way the noodles are served tossed in sauce, rather than in a soup. One charming feature of this dish is the art of "tar-taring" the noodles by the hawkers. This involves a theatrical performance of tossing and stirring the noodles in a rhythmic manner to evenly distribute the sauce and to impress hungry customers with their dexterity and speed. This small spectacle, much like the dish itself, is a delightful blend of taste, tradition, and a dash of showmanship.

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.