Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide

There are few dishes more iconic in Singapore’s hawker culture than Bak Chor Mee, or minced pork noodles. Slippery egg noodles tossed in a spicy, tangy sauce and topped with minced pork, pork slices, mushrooms, and crispy lard—this bowl is comfort food at its finest.

Every bite balances savory, spicy, and umami flavors, making it a beloved favorite for locals and visitors alike. Whether enjoyed as a late-night supper or a hearty lunch, Bak Chor Mee always hits the spot.

Making Bak Chor Mee at home may seem intimidating, but with the right ingredients and a bit of patience, you can recreate this hawker classic in your own kitchen. I’ll walk you through every step, from preparing the rich mushroom sauce to assembling the perfect bowl.

So roll up your sleeves and get ready for a delicious culinary adventure!

Why You’ll Love This Recipe

• Authentic Flavors: This recipe captures the true essence of Singapore’s hawker stalls, with a deeply savory pork and mushroom sauce, punchy vinegar, and a fiery sambal chili kick.
• Customizable: Prefer it less spicy? Want extra mushrooms or a runny egg? Bak Chor Mee is endlessly adaptable to suit your tastes.
• Hearty and Satisfying: With springy noodles, succulent pork, and crunchy toppings, every bowl is a complete meal that will leave you feeling happily full.
• Fun to Make: From frying lard cubes to assembling layers of flavor, this recipe is as enjoyable to cook as it is to eat!
• Great for Sharing: Serve it family-style or at a dinner party—Bak Chor Mee is a conversation starter and crowd-pleaser.

If you love exploring noodle dishes, you might also enjoy my Cheese Pasta Cheesecake Factory Recipe or try something different with Alloco Recipe for a West African twist!

Ingredients

Component	Ingredient	Quantity
Pork & Mushroom Topping	Minced pork (not too lean)	200g
	Pork loin or shoulder, thinly sliced	100g
	Dried shiitake mushrooms, soaked & sliced	6-8 pieces
Pork Stock	Pork bones or ribs	400g
	Water	1.5L
Sauce Base	Chinkiang black vinegar	2 tbsp
	Soy sauce (light)	1.5 tbsp
	Fish sauce	1 tsp
	Homemade or store-bought sambal chili	1.5 tbsp (adjust to taste)
Noodles & Garnish	Egg noodles (mee pok or mee kia)	2 portions (about 160g)
	Fried lard cubes (optional, but recommended!)	3 tbsp
	Fresh garlic, minced	2 cloves
Additional Toppings	Chinese lettuce (blanched)	Handful
	Fried shallots	2 tbsp
	Chopped spring onions	2 tbsp
	Sliced red chili (optional)	To taste

Tip: Can’t find mee pok or mee kia? Substitute with fresh egg noodles or even ramen noodles in a pinch.

For a vegan twist, check out my Allens Green Beans Recipe for more ideas.

Instructions

1. Prepare the Pork Stock:
   1. Rinse pork bones under cold water. Blanch in boiling water for 5 minutes, then rinse again to remove scum.
   2. In a large pot, add pork bones and 1.5L water. Bring to a boil, then reduce to a simmer. Skim off any foam.
   3. Simmer gently for 1-1.5 hours. The stock should be light but flavorful.
   4. Strain and reserve the stock. Set aside.
2. Soak and Prepare Shiitake Mushrooms:
   1. Soak dried shiitake mushrooms in hot water for 30 minutes or until fully rehydrated.
   2. Slice thinly and set aside. Reserve the soaking liquid for the mushroom sauce.
3. Make the Pork & Mushroom Topping:
   1. In a wok, heat 1 tbsp oil. Sauté minced garlic until fragrant.
   2. Add minced pork and stir-fry until just browned.
   3. Add sliced pork and sliced mushrooms. Stir-fry for another 1-2 minutes.
   4. Pour in 1/2 cup mushroom soaking liquid and 1/2 cup pork stock. Season with 1 tbsp soy sauce, 1 tsp sugar, and a dash of white pepper.
   5. Simmer for 10 minutes, until mushrooms are tender and flavors meld. Set aside.
4. Fry the Lard Cubes (Optional):
   1. Dice pork lard into small cubes.
   2. In a small pan, slowly render the lard over low heat until golden and crispy. Remove with a slotted spoon and drain on paper towels.
   3. Reserve the lard oil for assembling the noodles.
5. Blanch the Noodles and Pork Slices:
   1. Bring a large pot of water to a boil.
   2. Blanch egg noodles for 40-50 seconds if fresh (longer if dried). Stir to separate and prevent sticking.
   3. Drain and rinse noodles briefly under cold water to stop cooking. Set aside.
   4. Blanch pork slices for 30 seconds or until just cooked through. Remove and set aside.
   5. Quickly blanch Chinese lettuce for a few seconds and set aside.
6. Mix the Sauce Base:
   1. In each serving bowl, combine: 1 tbsp lard oil (or vegetable oil), 1 tbsp sambal chili, 1 tbsp black vinegar, 1 tbsp soy sauce, and 1 tsp fish sauce.
   2. Stir well to create a rich, aromatic sauce base.
7. Toss the Noodles:
   1. Add the drained noodles to each bowl and toss thoroughly in the sauce, making sure every strand is coated.
   2. If needed, add a splash of hot pork stock to loosen the noodles and help the sauce cling.
8. Assemble the Bowls:
   1. Top each bowl with a generous spoonful of pork & mushroom mixture.
   2. Add blanched pork slices, Chinese lettuce, and a sprinkle of fried lard cubes (if using).
   3. Garnish with fried shallots, chopped spring onions, and sliced red chili as desired.
   4. Ladle a small bowl of hot pork broth on the side for sipping.
9. Serve and Enjoy:
   1. Serve immediately while hot. Mix the toppings into the noodles before eating for the best flavor.

Pro Tip: “The secret to irresistible Bak Chor Mee is balancing the tang of black vinegar and the heat of sambal. Adjust both to your taste—every hawker does it a little differently!”

Tips & Variations

• Sambal Options: Make your own sambal with fresh chilies, garlic, and shrimp paste, or use a good-quality store-bought version. Adjust the amount for more or less heat.
• Meat Choices: If you prefer, substitute minced chicken or even beef for the pork. Some versions also include fish balls or fish cake slices.
• Noodle Swap: Mee pok (flat egg noodles) gives you a chewier bite, while mee kia (thin egg noodles) is silkier. Both work well!
• Vegetarian Adaptation: Use mushroom stock and omit pork, adding extra mushrooms and fried tofu. You’ll find more veggie-friendly inspiration in my AIP Vegetarian Recipes collection.
• Egg Lovers: Top with a soft-boiled egg for extra richness and creaminess.
• Store-Bought Shortcuts: If pressed for time, use ready-made pork stock and pre-cooked pork slices from the deli.
• Make Ahead: The pork & mushroom topping can be made a day in advance and reheated, making weeknight assembly even easier.

“Bak Chor Mee is all about texture. Don’t skip the fried lard or shallots—they add that essential crunch and aroma!”

Serving Suggestions

• Classic Hawker Style: Serve Bak Chor Mee in individual bowls, with a small bowl of hot pork broth on the side. Let guests mix everything together before eating.
• Family-Style: Arrange all toppings and noodles separately, and let everyone build their own bowl. This is great for picky eaters or guests with allergies.
• With Pickles: Add a side of pickled green chilies or crunchy cucumbers to cut the richness of the pork.
• Pairings: Complement with light, refreshing drinks or a simple Asian salad. For dessert, something nutty like my Almond Cashew Clusters Recipe makes a perfect finish!
• For Extra Indulgence: Add a spoonful of crispy pork crackling or a dash of truffle oil for a modern twist.

“Bak Chor Mee is traditionally enjoyed with a spoon and chopsticks. Don’t be shy—slurp those noodles!”

Conclusion

Bak Chor Mee is more than just a bowl of noodles—it’s a taste of Singapore’s vibrant street food culture, brimming with bold flavors and satisfying textures. Making it at home allows you to control every element, from the richness of the broth to the spiciness of the sambal.

Each step, from preparing the savory pork and mushroom sauce to tossing the springy noodles, brings you closer to the magic of hawker food.

Don’t be afraid to experiment and make this dish your own. Whether you stick to tradition or add a modern twist, Bak Chor Mee is sure to become a family favorite.

If you enjoyed this recipe, be sure to check out other comfort classics like my Air Fryer Granola Recipe or explore more noodle inspiration with Trader Joe’S Ramen Recipe. Happy cooking!