Bak Chor Mee (Mince Meat Noodles)

Bak Chor Mee (Mince Pork Noodles)

I have cooked Bak Chor Mee many times before, but the noodle sauce from the recipes that I used earlier weren’t authentic enough, until I stumbled upon this recipe. Because I was already pretty happy with my version of stewed mushroom sauce and fried ground meat, so I merely followed its noodle sauce recipe. This noodle sauce tasted really authentic, I give it a 10/10.

Anyway, if you are looking for a good bak chor mee recipe, I would recommend you to try this recipe first.

I’m documenting my own ingredients list here for my future reference. If you feel like you want to try mine, please be warned though… the vast majority of my cooking is ‘seat of the pants’. So, use at your own risk. Heheeee….

Sauce for noodles:
1/2 tablespoon chilli oil (optional)
1/2 tsp oyster sauce
1 tablespoon black vinegar
A splash of fish sauce
Fried shallots

Stewed Mushroom :
6-8 Chinese mushrooms
1~2 Cups Chicken stock
1 TSP oyster sauce
1 TSP dark soy sauce (for color)
1 TSP soy sauce (may add more according to taste)

Fried Bak Chor/Mince meat :
minced garlic (fried till crispy and golden brown)
1lb ground pork
1 TSP oyster sauce
dark soy sauce (according to taste)
dash of ground pepper

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