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Mee Kia

Mee Kia (Thin Egg Noodles)

Mee kia (幼面) are thin egg yellow noodles used in many Singapore hawker dishes, most prominently in bak chor mee (minced pork noodles).

See Also: Mee Pok

The fresh noodles are blanched through a slotted ladle in boiling and cold (or room temperature) water multiple times to help to give a nicer springy texture when cooked. They are usually labelled as “Cantonese noodles” or “Hong Kong noodles” in local supermarkets, and can also be used in local style wonton noodles. If you can’t find mee kia, you can usually substitute the recipe with angel hair.

Bak Chor Mee Soup Recipe
Bak chor mee (soup version). Click photo above for the recipe.

Bak Chor Mee Kia
Bak chor mee (dry version). Click photo above for the recipe.

See recipes tagged with this ingredient.

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