Quick and easy preparation for Halal version of Bak Chor Mee recipe. Sourish taste of vinegar with the punch from the chilli oil and the saltiness from the fried mince meat. This Chinese noodle dish is very popular in Singapore which you can find in most hawker centers or foodcourts. Follow the steps and I do hope you enjoy the simple instructions given. For a Halal version, pork is substituted with chicken for our Muslim friends out there. Happy trying!
Serves 2-3 persons
Fried Minced Meat :
- 250g minced chicken
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
- 1 tablespoon dark soy sauce
- 6/7 pieces of button mushroom (from the can), sliced thinly
Stewed Mushroom :
- 6 good quality dried chinese mushroom
- 1 tsp olive oil
- Sliced ginger
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- Hot water
Fried Minced Meat
(You can cook this in advance, and pop it into the microwave to heat it up just before serving)
3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!
Noodles (Best advised to do one at a time):
1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.
1. Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
To make sure each strand is coated well with the sauces.
Place the fishballs, fish cakes and bean sprout on the noodles.
2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the minced meat.
Sprinkle with fried shallots and spring onion.
Coriander can also be used for garnishing.