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Mee Pok (面薄) are flat yellow egg noodles of Teochew origin used in many Singapore hawker dishes, most prominently in bak chor mee (minced pork noodles). The fresh noodles are blanched through a slotted ladle in boiling and cold (or room temperature) water multiple times to help to give a nicer springy texture when cooked. They can be purchased at local supermarkets. If you can’t find mee pok, you can usually substitute the recipe with linguine.
Fish Ball Bak Chor Mee. Click on photo above for recipe link.
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