Singaporean mee pok recipe

Mee pok (flat egg noodles resembling fettucine) is up there in the list of Singapore’s favourite hawker foods. Served either dry with a ketchup, chili base or in soup, it is humble but holds its weight in gold in our hearts - The moment my dad got off the plane in Singapore, his first stop was to a hawker centre to get mee pok! #priorities.

Singapore dry mee pok noodles recipe

Being the die-hard mee pok fan he is, he cooked us each a bowl of mee pok for breakfast during our Christmas visit. Now, before you gasp in horror at the idea of eating noodles for breakfast, let me explain. It’s true that in Australia and the US, cereal/yoghurt/oatmeal is the standard breakfast food. In many countries in Asia, however, breakfast food is often pretty much what you’d eat for the other meals, i.e. noodles, rice and meat and vegetables etc. Just go to a hawker center at 7am in the morning and it’d be bustling with people eating fried noodles with various sausages, luncheon meats, fish balls, chowing down roti prata and curry or eating chwee kueh. (Will blog about typical Singapore hawker food soon… yum!!)

Anyway, here is dad’s recipe for Singaporean hawker style dry mee pok:

Singapore dry mee pok

For the meat

  • Minced pork - Add a pinch of corn starch to smoothen the meat.
  • Dried prawn – Pound or cut into small pieces
  • Chopped garlic
  • tang chye (a type of preserved vegetable available at Oriental supermarkets) ~ 1 teaspoon
  • Sesame oil
  • Light soy sauce
  • Dried shiitake mushroom
  1. Fry dried prawns, garlic then add in the meat to fry.
  2. When meat is cooked, add in all other ingredients and simmer for about 20 mins.

For the noodles

  • Individual servings of mee pok noodles (should be available fresh in chiller sections at Oriental supermarkets)
  • Vinegar ~ 2 tablespoons
  • Belachan chilli – 1 teaspoon or to taste
  • Sesame oil – just a couple of drops
  • Light soy sauce – to taste
  • Ketchup – 1 tablespoon

Optional extras

  • Prawns
  • Sliced fish cake
  • Fish balls
  1. Blanch noodles in boiling water for 30 seconds. Rinse in cold water to remove starch.
  2. Mix all ingredients for the sauce in an empty bowl. Once mixed, put noodles in the bowl but don’t mix noodles and sauce yet.
  3. Top with the minced pork mixture and with whatever else you would like, including fish balls, sliced fish cake, prawns and serve.
  4. The diner will mix the noodles and sauce while eating.

Homemade Singapore dry mee pok noodles recipe

 

Enjoy, and let us know how you get on.

6 Thoughts on “Singaporean mee pok recipe

  1. Please allow me to share one of the best Mee Pok of Singapore. In the 1970s there is one stall in Hong Kong Street Coffee shop run by a Teochew A Pek. He’s with chilli paste, which is very very good. Other than this stall I had tried many many stall but could not find one that could match the taste. I found one in the Singapore Airport car park’s hawker center but still cannot match Hong Kong St. but that’s the best I can Find. In fact I’m a die hard fan for Singapore Mee Pok too. I never leave Singapore without trying the Mee Pok.

  2. Phaemie, Fei here. Came across your food blog a few days ago. Great site, congrats! I wasn’t craving mee pok in the last two years. But once I saw your mee pok picture, I don’t think I’m gonna get it off my mind until I try this recipe, though it’ll be modified with whatever I can get here. Garghhh!! Thanks…

    • ragingcravings on May 8, 2013 at 4:26 pm said:

      Hi Fei! So good to hear from you! Hope you are well, glad to know the mee pok recipe got to you, it’s done its job =)

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