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Bak chor mee: recipe illustration
Pasta & rice

Bak chor mee

Dry noodles stir-fried with soy sauce and black vinegar, topped with pork meatballs, sliced pork and black mushrooms. A Hokkien hawker dish, best eaten well spiced with chilli.

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Ingredients

Ingredients

Boulettes

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

722 kcal per serving

Protein
37 g
Carbohydrates
79.4 g
of which sugars
5.7 g
Fat
26.9 g
of which saturated fat
7.8 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the black mushrooms for 20 minutes in hot water, drain them, remove the hard parts and slice them finely.
  2. Mix the ground pork with the egg, cornflour, pepper and a pinch of salt. Roll into small balls the size of a walnut.
  3. Drop the balls into simmering water for 4 to 5 minutes, until they rise and are cooked through. Drain them.
  4. Blanch the noodles for the time indicated on the packet, drain and toss with a drizzle of oil to stop them sticking.
  5. In a very hot wok, fry the garlic and shallots for 1 minute, add the pork slices and stir-fry for 3 minutes.
  6. Add the mushrooms, both soy sauces, the black vinegar, sugar and stock, then the noodles. Stir-fry over high heat for 2 minutes, thickening with diluted cornflour if needed.
  7. Divide the noodles among the bowls, place the meatballs on top and garnish with spring onion. Serve with the vinegar sambal.

Variations and tips

Pork-free version. Replace the pork with minced chicken and the pork shoulder with smoked tofu.

With what you can find here. Black vinegar can be replaced with rice vinegar and a drop of balsamic vinegar.

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Original Ecomely recipe.