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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.
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As compared to the fish ball version, there is slightly more work for this one as there are more variety of ingredients. The stewed mushrooms also take some time to stew, though the good news is that they keep well in the fridge for many days, and serve well as toppings for almost any soup noodle dish. I love both the fish ball and mushrooms versions equally and it totally depends on my mood that day. Since I used “mee pok” aka flat egg noodles the last time, I used “mee kia” aka thin egg noodles this time round. The home-cooked version means you can swop around the ingredients based on your time and ingredient availability. For instance, you can do fish balls with stewed mushrooms, omit the liver or even try the soup version of bak chor mee.
“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!
Individual serving of pork liver, minced pork and sliced pork for each bowl of bak chor mee (Step B of the recipe)
If you are looking for the other recipe for bak chor mee with fishballs, get the recipe here (or click on the photo above).
Where to buy the mee pok / mee kia?
Mee pok – from NTUC or Cold Storage (the Fortune brand). I can’t specially find “mee kia” so I used HK style Cantonese noodles (can also use as wonton noodles). They are at the fridge noodles section.
Yummy! One of my favourite hawker delights!
Very authentic esp. with the three different kinds(parts) of meat – pork mince, pork slice and port liver. You really make that effort :)
A yummy favourite among Singaporeans.
What’s the reason for corn starch added to the meat seasoning? Also, can we use normal sugar instead of rock sugar for the stewing of mushrooms? Thanks
it makes the meat (esp the minced) soft and tender. also binds the seasonings. yes, can substitute with normal sugar.
Your bak chor mee reminds me of my childhood supper at this famous stall at Selegie!
Currently im in taiwan. Couldnt find dark soya sauce in local market. Is there any replacement for the dark soya sauce?
I believe in Taiwan they call it 老抽? http://en.wikipedia.org/wiki/Soy_sauce Taiwanese love braised foods (滷味) so it is unlikely not to be able to find dark soya sauce there. You can check out the local supermarkets like WellCome. Or look for an international brand where the label come with corresponding English words (e.g. Kikkoman or LKK).
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hi,
i just wanted to drop a note to say thank you, thank you, thank you! i simply lurve chinese food, but vein a malay muslim, i can only look on in admiration as my friends savour them. my friend always eats this dish for lunch and i got so jealous that i asked him what it’s called and googled for it. and thank god, i found a treasure-trove of chinese recipes here that i can substitute to make halal.
so thank you again, and please keep the recipes coming!
Hi Lynn, thank you for your kind note! You made me happy to read that my Malay Muslim friends love Chinese food as well. And I love Malay food too, especially Mee Soto, Mee Siam, Lontong and all kinds of spicy sambal dishes! It’s very easy to substitute to make a Chinese recipe halal – use chicken, shallot or garlic oil and omit the wine totally. Have fun cooking! :)
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Hi I’m going to try this recipe soon but I don’t know where to get the chilli because I live in England ! Any ideas ?
Are there any Asian grocery shops there? Or you can look for an international brand like LKK at the supermarkets and see if anyone sells some form of sambal chilli.
I bought my sambal tumis from amazon :)