Home-styled Bak Chor Mee (Egg Noodle with Minced Meat) Recipe

We wanted to cook Pad Kra Pao but couldn’t get hold of Thai basil. Instead of having rice for dinner, we had Chinese egg noodles, bok choy and minced pork but you can substitute with any ground meat of your choice.

This stir-fried mince is also good with plain rice.

This stir-fried mince is also good with plain rice.

Home-cooked Egg Noodle with Minced Meat Recipe.
Bowl Preparation for the Noodle (amount is for one so you need to prepare 4 bowls):
2 teaspoons Vegetable Oil (or *Shallot Oil).
1 teaspoon Sesame Oil.
1 teaspoon Oyster Sauce.
½ Lee Kum Kee Chicken Marinade, optional.
1 tablespoon Garlic Chilli Sauce (bottled – I used Sin Sin brand).
1 tablespoon Tomato Ketchup.

*You can prepare shallot oil by frying some sliced shallots in a bowl of vegetable oil. Once the shallots turn golden, turn off heat and drain the oil into a colander that has been placed atop a bowl to catch the cooked oil. That is shallot oil! You can drizzle them in salads and to perfume other Chinese dishes.

What you’ll Need:
4 bundle of Egg Noodles.
1 bunch Bok Choy or any Leafy Greens, washed and drain away excess water.
Pot of boiling water for blanching.

For the Meat:
3 tablespoons Vegetable Oil.
3 Shallots, thinly sliced.
5 cloves Garlic, minced.
1 Thai bird chilies (chilli padi), de-seeded and chopped, optional.
500g minced Pork (Beef, Chicken, Turkey or Lamb).
1 teaspoon Sugar.
1 tablespoon Fish Sauce.
1 tablespoon Light Soy Sauce.
2 teaspoons Dark Soy Sauce.
2 teaspoons Oyster Sauce.
⅓ cup low sodium chicken broth or water (I used water).

Method for Meat:
In a wok over medium high heat, add the oil and when hot add the ground pork, breaking it up with the spatula into small bits and allowing it to char a bit. Add shallots and garlic, and fry for 2 minutes.

Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the wok with the broth or water over high heat. Take care as the liquid should cook off rather quickly.

Add the chopped chilies if using, and fry till meat is cooked and moist. Turn off heat and put aside.

Method for Noodle and Vegetable:
Blanch egg noodles (one bundle at a time) for a couple of minutes or until translucent and al dente. Put them into the prepared individual bowls and toss to combine noodle with the sauces (see bowl preparation for the noodle above).

Blanch the vegetables till cooked yet crisp.

Put a few stalks of cooked bok choy onto the tossed noodle. Top with some of the cooked minced meat and chow down!

Happy cooking, eating and bonding! 🙂

One Response to “Home-styled Bak Chor Mee (Egg Noodle with Minced Meat) Recipe”
  1. Nice and easy … my style…

    Thanks for sharing … ME

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