Mushroom Bak Chor Mee (Mee Kia Tah Recipe)
This is a recipe for one of Singapore’s most popular and iconic hawker dish – “bak chor mee” aka minced meat noodles (肉脞面). While I have featured the recipe for fish ball bak chor mee, this is the other version with stewed mushrooms, minced pork, pork ball, pork liver and sliced pork.
I love both versions equally and it totally depends on my mood that day. For this version, there is slightly more work involved, as there are more variety of ingredients and the braised mushrooms take some time to stew. Since I used “mee pok” aka flat egg noodles the last time, I used “mee kia” aka thin egg noodles this time round.
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“Mee Kia Tah” – Before eating, remember to mix the noodles well to coat everything with the sauce.
Stewed/Braised Mushrooms – Keeps well in the fridge, great for other dishes such as shredded chicken & mushroom noodles, even mee sua soup or a savoury topping for most Asian dishes!
If you are looking for the other recipe for bak chor mee with fishballs, get the recipe here (or click on the photo above).