Mee Pok Noodle Singapore Style Noodles
Experience the bold flavors of Singapore with this delightful Mee Pok Noodle recipe, a street food favorite that’s as satisfying as it is easy to make. Featuring tender flat egg noodles tossed in a savory umami-rich sauce of soy, oyster, and fish sauces, this dish is elevated with succulent prawns, juicy minced pork, and bouncy fish balls or fish cakes. Blanched Chinese lettuce or bok choy adds a refreshing crunch, while aromatic fried shallots and spring onions provide the perfect finishing touch. With just 35 minutes from prep to table, this Singapore-style classic delivers vibrant flavors and texture in every bite. Perfect for an authentic Asian-inspired meal at home!
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Recipe Information
Ingredients
- 400 grams Mee Pok (flat egg noodles)
- 200 grams Minced pork
- 8 pieces Fish balls or fish cakes
- 150 grams Prawns (peeled and deveined)
- 100 grams Chinese lettuce or bok choy (washed and chopped)
- 2 pieces Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Chili sauce (optional)
- 0.5 teaspoon White pepper
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 liter Water
- 2 stalks Spring onions (chopped, for garnish)
- 2 tablespoons Fried shallots (for garnish)
Instructions
Bring a pot of water to a boil. Add a teaspoon of salt for flavor.
Blanch the prawns in the boiling water for 2 minutes or until cooked. Remove and set aside.
Blanch the fish balls (or fish cakes) in the same pot for 2-3 minutes until heated through. Remove and set aside.
Quickly blanch the chopped Chinese lettuce or bok choy in the boiling water for 30 seconds. Remove and set aside.
Blanch the Mee Pok noodles for 2-3 minutes until tender but still chewy. Drain and rinse with cold water to stop the cooking process.
In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the minced garlic and shallots until fragrant.
Add the minced pork to the wok and stir-fry until cooked through. Season with 1 tablespoon of soy sauce and 1/2 teaspoon of white pepper. Remove from the wok and set aside.
Prepare the sauce by combining soy sauce, oyster sauce, fish sauce, chili sauce (if using), and white pepper in a small bowl. Mix well.
Toss the Mee Pok noodles in the prepared sauce until evenly coated.
To serve, divide the noodles into four bowls. Top each bowl with the cooked minced pork, prawns, fish balls, and blanched vegetables.
Garnish with chopped spring onions and fried shallots. Serve immediately, and enjoy your Singapore-style Mee Pok noodles!
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 808 mg | 270% | |
| Sodium | 9894 mg | 430% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.9 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 535 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3042 mg | 65% | |
*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.
