Mee pok

Mee pok is a delectable Chinese noodle dish that originates from the Teochew region and has gained popularity in places such as Singapore, Malaysia, Thailand, and Chaoshan. These flat yellow noodles come in various thicknesses and widths and can be served either tossed in a savory sauce or in a flavorful soup accompanied by meat and vegetables. The two main types of mee pok are fish ball mee pok and mushroom minced meat mee pok, also known as bak chor mee.

The sauce is a crucial element that contributes to the deliciousness of mee pok, much like how sauce enhances pasta dishes. Typically, it’s a blend of chili, oil, vinegar, soy sauce, and pepper. The accompanying soup is often prepared with ingredients such as old hen, pork bones, dried sole fish, and soybeans, resulting in a rich and flavorful broth. The noodles used are factory-made and require some preparation before cooking to achieve the perfect springy, al dente texture.

One popular variation of mee pok, particularly in Singapore, is bak chor mee. This street food favorite includes minced meat, pork slices, pork liver, stewed mushrooms, meatballs, and crispy deep-fried lard, all tossed with noodles in a spicy chili-vinegar sauce. In contrast, fish ball mee pok is topped with fish balls, fish cakes, minced meat, and lettuce. It can be served either in soup or dry style, with or without chili sauce. Other variations include toppings like deep-fried dumplings, abalone slices, and imitation crab sticks.