Fish Ball Mee Pok (Mee Pok Tah Recipe)
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One of the most common and well-loved hawker dish in Singapore has to be the humble dry mee pok noodles (“mee pok tah”/面薄干) . I love mee pok so much, I just have to eat it at least once a week. “Mee pok” are flat egg noodles, which I liken as the Asian equivalent of linguine, but better (in my biased opinion). You can cook this with “mee kia” (a thinner version of mee pok) as well. If you are in the mood for a soupy dish instead, check out the bak chor mee soup recipe.
With the minced meat, this is also one of the popular variants of bak chor mee (minced meat noodles/肉脞面), with the other one usually served with mee kia, braised mushrooms, pork slices & pork liver.
When I serve my family this bowl of dry fish ball mee pok (鱼圆肉脞面), the first verdict was “amazing, looks like!” followed by “taste like!” so that made me really happy :p
Before eating, remember to mix the noodles well to coat everything with the sauce. Delicious….!
From left to right – mee pok, lettuce, bean sprouts
A slotted ladle with big holes are ideal for cooking the noodles
Slotted ladle with smaller holes for cooking minced meat, bean sprouts and fish cake.