Bak Chor Mee Singapore Minced Pork Noodle Soup

5 from 1 vote

Learn how to make Bak Chor Mee. Our Singaporean Minced Pork Noodle Soup recipe features braised mushrooms, meatballs & marinated pork slices.

Prep Time30

Cook Time1 30

Total Time2

Course: Soup

Cuisine: Singaporean

Keyword: bak chor mee, minced pork noodle

Servings:

Calories: 555kcal

Place dried mushrooms in a large pot with 4 cups of hot water and let them soak for 30 minutes.
Remove plump mushrooms and cut into slices. Save 500 ml of the liquid. Add soy sauce, sugar and sliced mushrooms to the 500ml of liquid and bring to a boil. Lower the heat, cover and let it gently simmer and braise for 1 hour.

Marinate the minced pork and pork loin slices in their unique seasonings in separate bowls. Cover with plastic wrap and keep cool in the fridge.

Bring the chicken broth to a boil in a large pot with fish sauce and sugar and stir for 2-3 minutes.

Prepare the noodle sauce and divide into each 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 water and cook for about 45 seconds while stirring. Remove noodles from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and divide noodles into 4 serving bowls. Toss the noodles with the sauce so they are fully incorporated.

Bring the broth to a simmer and then add the pork balls, pork slices and minced pork. Cover with a lid and cook for 3-5 minutes. Only cook until the meat is no longer pink and cooked through.
Using a slotted spoon, top each noodle bowl with pork balls, pork slices and minced pork.

Garnish each bowl with sliced braised mushrooms (and liquid), chopped green onion, chicken cracklings, sliced red chili and fried shallots. Serve immediately.