Bak Chor Mee (Mince Meat Noodles)

this is a dish we always cook for a meal
cause it’s easy, quick and it’s super yums! (:
if you like the sourish taste of vinegar
with the punch from the chilli oil.
and the saltiness from the fried mince meat.
this is the dish for you!
it sure is ours. haha. baby was very happy tonight!

it has many different steps to it.
and yes, preparation takes a while.
but when you are cooking it.
you can get it on the table very quick! (:
so here’s the recipe and I do hope you guys enjoy it as much as we did!

Ingredients :
(for 2-3 persons)

Fried Mince Meat :

250g mince pork
1 tablespoon olive oil
4 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
1 tablespoon dark soy sauce
6/7 pieces of button mushroom (from the can), sliced thinly

Stewed Mushroom :

6 dried chinese mushroom
1 tsp olive oil
sliced ginger
1 tsp oyster sauce
1 tsp dark soy sauce
hot water

Noodles :

100g rice noodles (or more, depends on how much you eat)
bean sprouts
6 fishballs
10 slices of fish cake
spring onion, chopped (optional)
1/2 tablespoon chilli oil
1/2 tsp oyster sauce
1 tablespoon black vinegar
A splash of fish sauce
Fried Shallots

Steps :

Fried Mince Meat

1. Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
Add the mince meat and fry till cooked. Remember to break it up to small pieces.
Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
Stirring occasionally. Add the button mushroom till it’s incorporated.

2. You can cook this in advance, and pop it into the microwave to heat it up just before serving

Stewed Mushroom

1. Pour hot water over the dried chinese mushrooms and soak for 15 mins.
Do not throw the water left after you take the mushrooms out.
Squeeze out the water of each mushroom, and cut it into relatively thin slices.

2. Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
Add the mushrooms and fry till fragrant.
Add the oyster sauce and a few tablespoons of water (from the mushrooms)
cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)

3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!

Noodles :

1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.

2. Boil the rice noodles according to the instructions on the packet
(Normally, I put the noodles in hot boiling water and scoop it up almost immediately
or else it will get too soft and will break into small pieces easily)

3. In another pot, boil the fishballs, fish cakes and bean sprout till they are cooked (takes about 5-8mins)

Plating it up :

1. Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
To make sure each strand is coated well with the sauces.
Place the fishballs, fish cakes and bean sprout on the noodles.

2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the mince meat.
Sprinkle with fried shallots and spring onion.

ENJOY!!!!! (:

48 thoughts on “Bak Chor Mee (Mince Meat Noodles)

  1. babyfat says:

    I’m in USA now. Always have prob finding noodles. I bought rooster noodle from an asian supermarket which look at mee pok but it’s dried. Do you know whether it’s the same?

  2. alc says:

    can i say you totally saved my life!

    i was craving for some local bak chor mee for the past few weeks and having being located in europe meant i can’t take a 5 min walk to a ‘kopitiam’ and just pay $3 for it. i googled ‘bak chor mee’ and got directed to your post. i got really excited, bought the ingredients and made it.

    oh my goodness, how gorgeous is it! i started devouring it from the stove and couldn’t put my plate down! thank you for this life-saver recipe 🙂

    • liannelow says:

      Thanks Alc! (: I’m so glad you enjoyed the recipe! hehe it’s always very good to hear that people enjoy the recipe I share on my blog! I’m in Melb myself and I can’t do without my bak chor mee as well! This was also my life saver (:

    • Nalynn says:

      Yes it really looks good. I am going to try it. Being in Australia means I can’t get good food easily. I really miss my Singapore food! Lianne, would you by chance have recipe for Xiao wan mian? (the soup)?

      • liannelow says:

        Thanks Nalynn! (: mm.. I don’t really have the recipe for that soup! But will source around for it, and when I do, I will email it to you! (: Sorry about that!

  3. natx says:

    this is crazy delicious. i cooked this twice over the period of 2 weeks. and my husband is still crazy over it, and he’s been raving about it so much, his friends want to try it too. i always have to cook extra for him to get his 2nd helping.
    thank u so much for posting this. really helps singaporeans living overseas get over their cravings for sg hawker food. hehe.
    i posted this recipe on my blog, and added a link to u..
    thanks once again.

    • liannelow says:

      (: thanks so much natx! So glad you both enjoy it so much!!! I’m also home-sick and really crave for hawker food! almost all the time!!! (: hehe I always cook enough for 2 meals so everyone could have moreee!

      thanks for sharing my recipe and linking me! Will be linking you too! (: ENJOY!

  4. Gin says:

    Hi lianne, may I know the brand of the chilli oil that you used for this? Been trying to cook this but can’t find the perfect chilli sauce!

    • liannelow says:

      Hey Gin, I brought the chilli back from Singapore actually. But you could try getting sambal Olek from asian supermarkets in your area! They taste good with tt as well! (:

  5. Jessee Morgan says:

    Hi Lianne, i have been staying in US for the past 7 years and i never actually cooked before and since i had a baby 3 years ago, i started to think about cooking. i have been craving for minced meat noodle and by chance, i found your blog. thanks to that, i tried it 2 weeks ago, it was AWESOME…AWESOME….AWESOME…..I totally love it.

    i was wondering if u have the soup base recipe? i love the soup base more than the dry one…would be nice if u have it….meanwhile, pls post more recipes ok? love it..thank you..

    • liannelow says:

      Hi Jessee! (: Thanks so much for letting me know what you think about the recipe! Really glad you enjoyed it! I do know the soup recipe but have to tweak it a little more before posting one up! Will let you know once I do get that going cos Uni has been a little crazy of late!

      Thanks so much for liking my recipes and posts! Will be posting more soon! (:

    • liannelow says:

      Hi there! (:
      If you don’t have oyster sauce, you can leave it out! Or an alternative is just put a little bit more soy., but remember to taste as you go, just to make sure it won’t be too salty!
      And also, the ingredients are not too expensive! Where abouts do you live?
      As for the time, for a first timer to cook this, you might take slightly longer like 45 mins? I cook this so often that I can whip it up in 25mins! (:

      • Winston says:

        Very tasty indeed… I’m from singapore also cooked this one night, but I remember the mince pork wasn’t fried in singapore, just cooked in boiling water then mixed with the chilli oil and other sauces. I think in future I will try frying the ingredients in pork lard, I bet it will taste amazing! But not so healthy.

      • liannelow says:

        Hi there! You’re right! Singapore’a version only boils the mince and mix with the chilli sauce! Haha I’m very sure with pork lard it will be super tasty! Let me know how it goes!

  6. Gi says:

    Hi Lianne! My boyfriend and I are from Singapore, we’re not Chinese but my bf LOVE LOVE LOVES bak chor mee and we haven’t been able to find it anywhere in Tassie. Made this today and it was awesome! Thanks so much for putting this up 🙂

    • liannelow says:

      Hello there Gi! (: I’m so glad my recipe has helped you and your bf satisfy your craving for bak chor mee! It’s also something my husband and I crave when we’re in Melbourne and nothing bought would taste close! You’re most welcome for the recipe! So glad u enjoyed it!

  7. Jeremy says:

    Hi Lianne,

    Been in melbourne for a month now and has been been missing the hawker food already! Fortunately, asian foodstuff are relatively easy to find here and I have been whipping up dishes based on recipes on the internet. I was conducting my weekly ‘researching’ tonight when I stumbled onto your blog while searching for recipe for bar chor mee! Gonna try your recipe tomorrow and see how it goes. Just wanna let u noe that your effort is benefitting Singaporeans abroad who miss home-cooked food.
    Thanks !

    • liannelow says:

      Hi Jeremy,
      Thanks for your kind words! Being Singaporean myself, I knew how important it was for us to be able to have something at least close to what we can have back home. Hope you will like the bak chor mee recipe that I’ve shared! Let me know how it goes! (:

  8. Jess says:

    I live out in regional Victoria, and access to good Singaporean food is difficult ( i have to travel 2 hours just to have a taste of our Singaporean food) I stumbled across your recipe, tried it and LOVE IT! Thank you so much for posting your version of this wonderful tasty dish. This has certainly cured my homesickness 🙂

    • liannelow says:

      You’re most welcome Jess! So glad you enjoyed it! I know how it feels to not have our fix of local delights! Hehe it’s good that now you can have it when u crave for it! 🙂

  9. Lor says:

    Hi Thanks for sharing this recipes, we left Singapore for almost 4 years now and we really missed that noodle very much( mince meat noodle), I can also say that we are addicted to that noodle when we’re still living in Singapore and my kids too, most of the time we had that for dinner, hope i can make it perfectly as the mince meat noodle that we used to eat at Drive 6 in Pasir Ris. Many thanks!
    Lor T.

    • liannelow says:

      I so know what you mean! It’s one of the things I will have when I get back to Singapore! Hehe I do hope the recipe is helpful! Just make adjustments to the sauces according to what you like! 🙂

  10. joanna says:

    Hi Lianne
    i am in Germany for four over months now. My family and i are missing the hawker food in singapore. i will try out your bak chor mee recipe as it sound great.
    thanks for posting and sharing your recipe.

    • liannelow says:

      Hi Joanna! 🙂 so glad you’re going to try this! Just alter the saltiness to what your family likes! Hehe do let me know what you think after you have given it a shot!

    • liannelow says:

      No worries Jonathan! It’s my pleasure and I’m happy that you like it! hehe Might not be as authentic but hopefully still delicious enough for u! hehe

      Are you studying in Perth? hehe

  11. Kim says:

    Great recipes.. M originally from SG.. Moved to states a month ago…craving for prawn noodle, bar chor mee, laksa… And you have it all here! Awesome! M so going to try out cooking myself.

    • liannelow says:

      (: Im so glad my recipes come in handy! hehe I so know what you mean cos im currently craving prawn noodles as well! hehe Try them out and let me know what you think! x

  12. Kelly says:

    Hi Lianne,

    Thank you for the recipe!
    So many fellow countrymen missing our Singaporean hawker dishes =…( my hubby is one of those missing the bak chor mee.

    We are in Austria for only 3 months and we are craving so much for hawker food back at home.
    Will definitely try making this for my hubby (a surprise) 🙂

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