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Recipe is taken from a blog - teczcape and serves well in satisfying my craving for this singapore-styled dry noodls, having stayed away from Singapore for a number of years. For those who are not familiar with Mee Pok Mee pok is a type of Chinese noodle that is flat and yellow, often varying in thickness and width. Most hawker stalls (Singapore, Malaysia) mee pok come in two variants- fish ball mee pok (hee wan mee), and minced meat mushroom mee pok (bak chor mee). The sauce in which you toss the noodles is an important aspect of the dish, and is often considered a representation of the cook's skill and experience. The importance of the sauce in mee pok can be thought of similarly as the sauces that accompany pasta. The sauce consists of four components: chilli, oil, vinegar and other condiments such as soy sauce and pepper.
Units: US | Metric
Serving Size: 1 (135 g)
Servings Per Recipe: 4