Bak Chor Mee (Minced Pork Noodles)

  • 1:15 TIME
  • 10 Portions
  • hard



500g HARVEST GOURMET® Stir Fry Mince
2.5tbsp Light soy sauce
2.5tsp  Sesame oil
1tsp White pepper
2.5tbsp Cornstarch

100g MAGGI Concentrated Vegetarian Stock
4lt Water
250g Dried soybeans
2.5tbsp White sugar
2.5tbsp Salt

10x Dried shiitake mushrooms
1lt Hot water
2.5tsp White sugar
5tbsp Light soy sauce
5tbsp Dark soy sauce

1kg Meepok
5tbsp Peanut oil
5tbsp Light soy sauce
5tbsp Fish sauce
5tbsp Black vinegar
20tbsp Braising mushroom liquid
20tbsp Soup

20pcs Coral lettuce
100g Spring onions, chopped

  1. Lightly marinade HARVEST GOURMET® Stir Fry Mince with light soy sauce, sesame oil, white pepper and cornstarch for 30 minutes.
  2. For the Braised Mushrooms, soak mushrooms in hot water for 15 minutes, cut into slices. In a pot, add in the water from soaking mushrooms, sugar, light soy sauce and dark soy sauce. Bring to boil, lower heat and add in the sliced mushrooms. Gently simmer for half hour.
  3. For the Soup, combine all ingredients together in a pot, simmer for 30 minutes on low heat. Strain, add in HARVEST GOURMET® Stir Fry Mince, bring to boil and set aside.
  4. For the Noodles, bring a pot of water to boil, while waiting, combine peanut oil, light soy sauce, fish sauce, black vinegar, braising mushroom liquid and soup in the serving bowl.
  5. Loosen the meepok, place the noodles in a blanching basket and cook for about 45 seconds. Use chopsticks to stir the noodles while cooking. Remove blanching basket of noodles from boiling water, rinse in cold water briefly, dip back to the boiling water for 2 seconds. Shake off any excess water and put meepok in serving bowl.
  6. To assemble, add HARVEST GOURMET® Stir Fry Mince and braised sliced mushrooms to the noodles. Garnish with coral lettuce and spring onions. Serve with a bowl of soup on the side, garnished with spring onions.