Ingredients for Mee Pok Noodle Singapore Style Noodles
- Noodles
- Ground Pork
- Shiitake Mushrooms
- 1 tbsp olive oil (evoo)
- Red Chili Pepper Flakes
- Garlic Cloves
- Black Vinegar
- 1 tbsp dark soy sauce
- Salt And Black Pepper
- Fried Shallots
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How to Make Mee Pok Noodle Singapore Style Noodles
- Bring a large pot of salted water to a boil. Add the Mee Pok noodles and cook according to package directions (usually 3-5 minutes), until al dente. Drain well and set aside.
- While the noodles cook, heat 2 tbsp vegetable oil in a large wok or frying pan over medium heat. Add the thinly sliced shallots and fry until light golden brown. Remove the shallots and set aside, reserving the infused oil in the pan.
- Add the ground pork to the pan and cook for 3-4 minutes, breaking it up with a spatula, until browned. Stir in 1 tbsp dark soy sauce until fragrant.
- Add the sliced shiitake mushrooms and cook for 1-2 minutes.
- Stir in 2 tbsp rice vinegar.
- If the mixture looks dry, add 1/4 cup of chicken broth or water and simmer for 2-3 minutes until the sauce slightly thickens.
- Transfer the meat and mushroom mixture to a bowl and set aside.
- In a clean pan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and chili garlic sauce (start with 1 tbsp and adjust to your spice preference). Lightly fry for 1-2 minutes until fragrant.
- Add the cooked noodles to the pan with the chili garlic oil.
- Add portions of the meat and mushroom mixture, 1 tbsp light soy sauce, 1/2 tsp black pepper, and toss well to coat the noodles.
- Serve immediately, garnished with the reserved crispy shallots and top with the remaining meat and mushroom mixture.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
49g
Carbs
1g
