Flat egg noodles (mee pok) are tossed in savory, tangy, and umami sauce and topped with fish balls, fish cakes, and minced pork is a popular Singapore hawker food that you can easily make at home with this step-by-step recipe and a video for your reference.
1tspchili pasteor use ketchup if you don't want it spicy
2Tbspanchovy stock your prepared
Veggie:
2cupsbean sprouts
Garnish:
Lettuce leaves
Instructions
Prepare the stock:
Bring the chicken broth to a boil. Add ikan bilis and seasonings. Lower the heat and let it simmer gently for 30 minutes. Season to your taste
Add fish balls and fish cakes into the soup them up. The ones I bought are already precooked
Marinate the pork:
Marinate the minced pork with the seasonings in a bowl for 15 minutes. Cover and keep in the refrigerator
Blanch the veggie:
Bring a pot of water to a boil. Add the beansprouts and blanch for 10 seconds or so and then refresh with cold water. Set aside
Cook the noodles:
Prepare the tossing sauce by mixing everything together in an individual serving bowl
Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put it in a serving bowl. Toss the noodles with the sauce
Cook the meat:
Portion the minced pork for 1 portion in an empty bowl. Ladle the hot broth over the meat. Use the back of the ladle to gently break up the meat. Let them sit for about 5 minutes. This will not fully cook the meat
Bring the broth back to a boil. Transfer the minced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through. Do not overcook them. Top the meat on top of the noodles
Serving:
Portion the fish balls, minced pork, beansprouts, and garnish with 1-2 pieces of lettuce, garnish with chopped green onion. Serve the soup on the side if you want and serve immediately