Easy Instant Noodle Bak Chor Mee To The Rescue For Covid-19 Circuit Breaker Month

Some tips before you begin: Use a bottled sambal that contains dried prawns or anchovies to mimic the flavour of tee poh (dried flat fish), which will give your dish an extra jolt of umami. Try Singlong Nasi Lemak Sambal or Express G1 Nonya Special Prawn Chilli. Just don’t use a sharper garlic-based sambal like sambal oelek or chilli cuka (if you’re not sure, choose a sambal that is darker in colour).

If you’re the sort that has pork lard lying around in your fridge, feel free to add a teaspoon into the sauce mix. If you don’t eat pork, change up the minced pork and pork balls for minced chicken or fish balls. Essentially, the spicy-sour sauce base will give you a pretty authentic tasting bowl of bak chor mee in the safety and comfort of your home.

Serves 1​​​​​​​

Ingredients:

1 dried mushroom

1 packet instant noodles (preferably a dry version, like Myojo Mee Pok)

1 tsp oyster sauce

2 tsp light soy sauce

1 – 2 tsp sambal, or to your taste*

1 tsp black vinegar

50g minced pork

3 pork balls

chopped spring onions, for garnishing

*Use one with dried prawns or ikan bilis in it for umami. Try Singlong Nasi Lemak Sambal or Express G1 Nonya Special Prawn Chilli.

1. Wash dried mushroom thoroughly and place in a medium saucepan of water.

2. Add the instant noodle soup (or dry seasoning) powder to the water and bring to a boil.

3. Meanwhile, place oyster sauce, 1 tsp light soy sauce, sambal and vinegar in a serving bowl. Stir to mix well. Set aside.

4. Pour the remaining 1 tsp of soy sauce into the minced pork and stir to marinate.

5. Place instant noodles in the boiling water and cook for a minute or according to packet instructions. Do not overcook — the texture should be springy.

6. Drain noodles thoroughly and transfer to the serving bowl and toss with the sauce.

7. Place minced pork and pork balls into the pot. Cook till the minced pork is cooked through, about 45 seconds to a minute. Transfer the minced pork and pork balls to the bowl of noodles using a slotted spoon.

8. Remove the mushroom from the broth and slice it, discarding the stem. Transfer to the bowl of noodles.

9. Pour stock into a soup bowl. Top both the noodles and soup with some chopped spring onions, and serve immediately.

Preferably a dry version, like Myojo Mee Pok. However, even regular soup versions work — just don't overcook the noodles.

Use minced chicken, plus chicken or fish balls.

Alvin Teo