Mee Pok / Bak Chor Mee Recipe

Bryan Y made an awesome version of 'mee pok' last night. I had previously tried a recipe from Food Made With Love, which was really yummy too, though, possibly not quite as authentic. Before my infamous goldfish memory kicks in, I thought I'd write it down and share it. When I say share, I really mean, more people will be able to cook it for me. That really did not need to be said. Pfft.

I've combined the best of both recipes and come up with this one. It may look complicated, but it really is very simple. Unfortunately, the pig that I am, I scoffed everything before I managed to take a photo. So, I've stolen this image from Ugwug.

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Minced Pork:
500gm minced pork
2 tablespoons sesame oil
1 tablespoon soya sauce
1 tablespoon oyster sauce
Ground white pepper

Marinate the minced pork with all of the above ingredients. Leave it to marinate whilst your soup is boiling.
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Soup:
1 stalk of spring onions (roughly chopped)
A few slices of ginger
1 tbspn of tung choy (Tian Jin preserved vegetable)
2 chicken marylands (or 800g chicken bones)
App. 10 cups of water (2.5 lt)
Salt to taste
Sliced champignons (button mushrooms)
Fish balls (substitute with pork/beef balls if you wish)
Fish cake

Bring the water to a boil. Throw in the chicken, spring onions, tung choy & ginger, cover and let it boil on medium heat for a good 45 minutes. The longer, the better. Add salt to taste. When the soup is ready, throw in the button mushrooms, fish/pork/beef balls and fish cake. Let them cook for about 10 minutes.

Meanwhile, using a fork or teaspoon, scrape small bits of the marinated minced pork into the soup. This creates small lumps of mince which will later be placed on top of your noodles.
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Noodles:
Fresh flat egg noodles
Splash of fish sauce
1 tablespoon chilli oil / bottled garlic chilli
2 tablespoon black vinegar
1 tspn oyster sauce

For each bowl you serve, combine the fish sauce, chilli, black vinegar and oyster sauce and mix. Using your hands, loosen the egg noodles. Bring a pot of water to boil, then throw the egg noodles in for about 45 seconds before draining. Mix the noodles with the sauce.

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Serve it up:
Get soup bowls ready and serve the soup, along with the fish/pork/beef balls, mushrooms and minced meat. Or, if you're feeling hardworking, sieve out the ingredients and place it on top of your noodles, serving plain soup on the side.

Done. Easy peasy, japanesey.

Cooking time: Approximately 1 hr 15 mins