Bak Chor Mee Recipe (+ Halal Bak Chor Mee)

singaporeanmalaysianrecipes.com

jenna yarosh

300 g dried egg noodles

2 large handfuls fresh beansprouts

subheading: Marinated Pork/Chicken Mince:

200 g mince of your choice (pork, chicken, turkey, beef)

2 tsp light soy sauce

¼ tsp ground white pepper

1 tsp cornflour cornstarch

1 tsp sesame oil

subheading: Marinated Pork/Chicken Slices:

120 g very thinly sliced pork or chicken (for very quick cooking)

1 tsp light soy sauce

1 pinch of white pepper

subheading: Marinated Liver (optional):

120 g thinly sliced liver (for very quick cooking)

1 tsp light soy sauce

1 pinch of white pepper

subheading: Soup:

1.5 litres water

1 kg pork or chicken bones or some chicken wings

2 spring onions scallions, sliced in half

10 black peppercorns

1 star anise petal

2 tsp salt

1 handful dried anchovies

subheading: Stewed Mushrooms:

60 g dried shiitake

500 ml hot water

2 Tbsp dark soy sauce

1 Tbsp fish sauce

1 tsp Chinese black vinegar

1 tsp sugar

subheading: Sauce for Noodles PER BOWL:

1 tsp sambal or Chinese chilli oil with the bits

1 heaped tsp crispy lard pieces if using

1 tsp light soy sauce

1 tsp fish sauce

2 Tbsp stewed mushroom liquid

1 tsp Chinese black vinegar

2 Tbsp hot soup from above

subheading: Garnish:

12 meatballs

8 fishballs

lettuce leaves as needed

spring onions scallions, sliced small

crispy fried lard

crispy fried shallots

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