High Protein Mee Pok
Elevate your noodle game with this **High Protein Mee Pok**, a healthy twist on the traditional Singaporean street food favorite. Bursting with protein-packed ground chicken, tender shrimp, and nutrient-rich firm tofu, this recipe is an ideal option for a satisfying and balanced meal. Tossed in a savory trifecta of soy sauce, fish sauce, and oyster sauce, each strand of mee pok (flat egg noodles) is infused with rich umami flavor. Fresh bok choy adds a vibrant crunch, while a drizzle of aromatic chili garlic oil brings the perfect hint of heat. Ready in just 40 minutes, this high-protein meal is quick to prepare, deliciously filling, and perfect for weeknight dinners! Keywords: high-protein noodles, mee pok recipe, quick Singaporean dish, healthy noodle recipes.
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Recipe Information
Ingredients
- 400 g mee pok (flat egg noodles)
- 300 g ground chicken
- 200 g firm tofu
- 200 g shrimp, peeled and deveined
- 100 g bok choy
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 4 cloves garlic, minced
- 3 stalks green onions, chopped
- 4 tbsp olive oil
- 1 tbsp chili paste
- 2 cups water
Instructions
Prepare the ingredients: dice the firm tofu into small cubes, chop the bok choy, and chop the green onions.
Cook the noodles: Bring a large pot of water to a boil and cook the mee pok according to package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground chicken to the skillet and cook until browned and fully cooked, breaking up the meat with a spoon, about 5-7 minutes.
Add the diced tofu and shrimp into the skillet. Cook until the shrimp is pink and opaque, about 3-4 minutes.
Stir in the soy sauce, fish sauce, and oyster sauce, mixing everything well.
Add the bok choy to the skillet and cook for about 3 minutes, or until just tender.
In a separate small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped green onions and chili paste, and cook until fragrant, about 2 minutes. Remove from heat.
Combine the cooked noodles with the meat and veggie mixture in the large skillet. Toss everything together well in the sauce to blend flavors.
Divide the mee pok into serving bowls. If desired, garnish with additional chopped green onions and serve immediately.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6803 mg | 296% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
