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Name: Authentic Singapore Mee Pok Dry Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Noodles and Assembly:**; 400g fresh flat egg noodles (Mee Pok); 200g fish cake, sliced thinly; 200g minced pork (or chicken); 4 servings bean sprouts, blanched; 2 stalks choy sum or bok choy, blanched; 4 cloves garlic, minced; 2 tablespoons cooking oil; 4 tablespoons crispy pork lard (optional, but traditional); 4 tablespoons fried shallots; 2 liters water (for boiling noodles and greens); 1 teaspoon salt (for boiling water); *For the Chilli Sauce Base:**; 6-8 tablespoons ready-made spicy chili sauce (e.g., *Lingham's* or local brand); 4 tablespoons *Sambal Belacan* (fermented chili paste) - *adjust to spice preference*; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce (for color); 2 tablespoons rice vinegar or black vinegar; *For the Minced Meat Marinade:**; 200g minced pork; 1 teaspoon light soy sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon cornstarch; 1/4 teaspoon white pepper

Mee Pok Dry

🇸🇬 Singapore

Southeast Asia

Flat egg noodles served without soup, often mixed with a spicy chili sauce and various ingredients like fish cake and minced meat.

Noodles

Spicy

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