24 May

Bak Chor Mee

Bak Chor Mee is Teochew Chinese for “minced meat and noodles”.  It comes in two varieties, a soupy version and a dry version.

In the soupy version minced pork in a broth is served with egg noodles. In the dry version the minced pork is served on noodles that are tossed in vinegar, lard and chilli. Soup often comes on the side.

The noodles can be flat (see pok), or thin (mee kia).