My Favourite 3-Minute Meal – Bak Chor Mee (Minced Pork Noodles Dry)

This is a simple dish that everyone can make, given that one has the right chili, of course. It is what I grew up eating and loving to eat. So if the Straits Times were to interview me for ‘Foodie Confidential’ of the Sunday Lifestyle section and ask me what I would eat before I die, 2 bowls of this is enough to send me to heaven.

If you are banal enough to time the whole process, you’ll realise that it takes more than 3 minutes. Find out why below.

Ingredients for minced meat:

  • Minced meat: 1/3 styrofoam pack or 90g
  • Dried mushrooms: 3 pieces, soaked in hot water for 15min
  • Corn flour: 1 tsp
  • Dark soya sauce: 1 tbsp
  • Oyster sauce: 1 tbsp
  • Sesame oil: 1 tsp
  • Rice wine: 1 tbsp
  • White pepper: 1/2 tsp

Ingredients for noodles:

  • Instant noodles: 1 packet, Koka Ezy-Cook Noodles
  • Chicken stock: 1/2 cube
  • Hot water: 1 bowl (to cover noodles)
  • Vinegar: 2 tbsp
  • Sesame oil: 1 tsp
  • Belacan: 1 whole dollop (or more if you like)
  • White pepper: to taste
  • Parsley: washed and chopped


  1. Add corn flour to minced meat.
  2. Marinate meat and mushrooms with dark soya sauce, oyster sauce, sesame oil, rice wine, white pepper. Leave for 30 min.
  3. Saute marinated meat and mushrooms for 3 mins. Set aside to cool.
  4. Microwave the noodles with hot water and chicken stock cube for 3 min (or 5 min for chewier noodles).
  5. Add vinegar, sesame oil, white pepper and belacan into noodles and mix.
  6. Add parsley and meat to serve.


  • Forget about the minced meat on a busy weekday evening.
  • Adjust all ingredients according to your liking (preferably more vinegar and chili!)
  • Add 老干妈 and/or a tsp sesame sauce for more fragrance.

Fiery rating:
😈 😈

For 1 person

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