48min 4 ppl
Bak Chor Mee
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 30g
Carbs 55g
Fats 24g
About this dish
Springy egg noodles tossed in a sharp vinegar and chilli oil dressing, topped with minced pork, pork liver, fish balls and a scatter of crispy fried shallots.
Allergy Info
Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionssliced2 stalks
Meat & Poultry
- Minced pork200 g
- Pork Liverthinly sliced100 g
Fish & Seafood
- Fish balls8 whole
Dairy & Eggs
- Lard1 tbsp
Plant Proteins
- Fried tofu puffshalved4 whole
Dried Goods
- Egg noodles400 g
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Fine sea salt0.25 tsp
- White pepper0.25 tsp
Oils & Condiments
- Rice vinegar2 tbsp
- Chilli oil2 tbsp
- Dark soy sauce1 tbsp
- Light soy sauce2 tbsp
Utensils
- Large saucepan
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Bring a large saucepan of water to the boil and blanch the fish balls for 3 minutes until heated through and floating, then lift out and set aside.
Approx. 4 minutes
2
In the same water, blanch the sliced pork liver for 1 minute until just cooked through, then lift out and set aside.
Approx. 2 minutes
3
Heat the lard in a wok over medium-high heat and stir-fry the minced pork, breaking it up with a spoon, until a meat thermometer reads at least 71°C, about 5 minutes.
Approx. 6 minutes
4
Blanch the egg noodles and tofu puffs in the boiling water for 2 minutes until the noodles are just tender, then drain well.
Approx. 3 minutes
5
Stir the rice vinegar, chilli oil, dark soy sauce, light soy sauce, salt and white pepper together in each of 4 serving bowls.
Approx. 3 minutes
6
Add the drained noodles to the bowls and toss well to coat evenly in the seasoning.
Approx. 2 minutes
7
Top with the minced pork, pork liver, fish balls and tofu puffs, then scatter over the crispy fried shallots and spring onions to serve.
Approx. 4 minutes
