Easy Singapore Bak Chor Mee (Minced Pork Noodle)

Step 1

Rinse the dried mushroom with water. Place mushrooms in a large pot and then pour about 4 cups of hot water and let them soak for 30 minutes. Get the all soaked and plumped mushroom out and cut into slices. Save the liquid and top up with water to make up 500 ml. Add the rest of the seasoning and bring to a boil. Lower the heat, cover and let it gently simmer and braise for the next 1 hour

Step 2

Marinade the minced pork, pork slices, and liver with the seasonings in separate bowls. Cover and keep in the refrigerator

Step 3

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

Step 4

Prepare the tossing sauce in each individual serving bowl

Step 5

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 in serving bowl. Toss the noodles with the sauce

Step 6

Bring the easy broth to a boil and then put the pork balls in the broth and let them cook for about 1 minute since they are already precooked most of the time. Lower the heat and keep the broth warm while preparing other things

Step 7

Portion the minced pork and sliced 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

Step 8

Bring the broth back to a boil. Transfer the minced and sliced 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

Step 9

Portion some braised mushrooms and its liquid, 2 pork balls or any toppings you use and garnish with 1-2 pieces of lettuce, garnish with chopped green onion, and crispy lard. I used crispy garlic bits in the video. Serve the soup on the side if you want. Serve immediately