Instant Noodle Crabmeat Mee Pok

I love my instant noodles till death. Who doesn’t? Look around us, the Koreans eat their ramyeon on almost every television shows and in every recipes (think army stew); the Hong Kongers eat their soupy noodles with instant noodles; in Singapore, every hot pot restaurant serves the hot pot with a choice of instant noodles.

Instant noodles are amazingly tasty when they are cooked till soggy. They expand when cooked for a long enough time in boiling water, resulting in a lovely taste of the stock that they are cooked in (tip – add in a chicken stock cube to cook the noodles with!) I rarely eat instant mee pok though, because my preference is for the thinner noodles, but mee pok can taste great too when they are cooked dried and mixed with a fantastic chilli sauce. Just like the one in this recipe.

That saying, I really miss the mee pok noodles at the West Coast wet market. Have tried visiting the stall a few times back when I was pregnant and in the past years, but only succeeded to buy the noodles once. I can’t really explain why it tastes wonderful but it just does. Maybe it’s just the taste of childhood that makes it taste so exceptional. I’ll definitely try to visit again some time this year. In the meantime, this recipe will have to suffice to curb that desperate craving of mine.


  • Myojo mee pok instant noodles (dry): 1 pack
  • Lee Kum Kee XO sauce: 1 tbsp
  • Fish sauce: 1 tsp
  • Dark soy sauce: 1 tsp
  • Oyster sauce: 1 tsp
  • Coriander: 1 stalk, finely chopped
  • Chilli oil: 1 packet from instant mee pok pack
  • Crabmeat: 100g, roughly chopped
  • Egg white: 1
  • Lettuce leaf: 1
  • Fried shallots: to serve


  1. Cook noodles from packet in boiling water without adding in the condiments. Scoop into a bowl. Set boiling water aside.
  2. Combine XO sauce, fish sauce, dark soy sauce, oyster sauce, 1 tbsp coriander, chilli oil and 3 tbsp of boiling water used to cook noodles. Mix in with noodles.
  3. Add crabmeat, egg white and remaining condiments from the instant mee pok pack into pot of boiling water. Once the egg white starts to set, scoop into bowl of noodles.
  4. Garnish with lettuce leaf, remaining coriander and fried shallots to serve.


  • Add the remaining condiment from the mee pok packet into the soup at Step 3 above. Serve the soup with the mee pok.


  • This recipe is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

  • Alamak, I just realised that I have forgotten to add in my fried shallots! How could I…

  • You can use real crab meat as an alternative to the crab sticks that I’ve used here. These are available at the supermarkets in cans in the chillers, or in frozen packets.

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