Mee Pok (Singaporean Fishball Noodles)

🛒 Ingredients

• Mee Pok Noodles (flat egg noodles) 215 g · 312 kcal
• Minced Pork 60 g · 120 kcal
• Fishballs 45 g · 56 kcal
• Fishcake (sliced) 35 g · 47 kcal
• Bean Sprouts 30 g · 9 kcal
• Choy Sum (or similar leafy green) 30 g · 5 kcal
• Chilli Paste (Sambal) 20 g · 60 kcal
• Black Vinegar 15 g · 5 kcal
• Light Soy Sauce 15 g · 12 kcal
• Dark Soy Sauce 5 g · 5 kcal
• Sesame Oil 5 g · 45 kcal
• Cooking Oil (e.g., vegetable oil) 5 g · 45 kcal
• Fried Shallots (for garnish) 5 g · 25 kcal
• Spring Onions (chopped, for garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the sauce by combining chilli paste, black vinegar, light soy sauce, dark soy sauce, and sesame oil in a bowl; mix well and set aside.
2. Heat cooking oil in a pan, add minced pork and stir-fry until cooked through and slightly browned; set aside.
3. Bring a pot of water to a rolling boil and blanch the Mee Pok noodles, bean sprouts, choy sum, fishballs, and fishcake separately until just cooked, usually 30-60 seconds for noodles and vegetables, a minute or two for fish products.
4. Drain the blanched noodles well and add them to the bowl with the prepared sauce; toss thoroughly to coat the noodles evenly.
5. Arrange the blanched fishballs, fishcake, choy sum, bean sprouts, and cooked minced pork over the tossed noodles.
6. Garnish with fried shallots and chopped spring onions before serving immediately.