This Mee Suah Soup is a quick and easy comfort food that takes only minutes…
Quick and easy Bak Chor Mee Suah using boiled wheat vermicelli topped with a minced pork and mushroom sauce. Perfect for a quick meal.
I recently learned that the Fuzhou (Fuchow/Hokchew) people consider Mee Suah (Chinese wheat vermicelli) as a celebration kind of noodles. They serve these noodles during birthdays and Chinese New Year. The Fujianese (Hokkiens), of which I am one, also enjoy mee suah a lot. It is mainly cooked at home and is a kind of comfort food for those of us who grew up with it.
Versatile Mee Suah
There are many different ways to cook Mee Suah (Chinese wheat vermicelli). It is most commonly cooked as a noodle soup like this Mee Suah Soup and this Ginger Wine Chicken Mee Suah but you can also boil and stir fry it. In today’s recipe, I boiled the vermicelli and toss it in a ground/minced pork and mushroom sauce. It was quick, easy, and perfect for lunch.
Each bundle of mee suah weighs between 35 to 40 grams. It may seem like very little but do not be deceived. one and a half bundles (around 55 to 60 grams) of mee suah is sufficient for one person. If you have a larger appetite, 2 bundles weighing around 70 to 80 grams is just about right. Wheat vermicelli is very filling because it expands and absorbs liquid very easily.
Mee Suah is very soft when cooked. Combining it with lightly blanched bean sprouts and fresh shredded lettuce provides crunch and texture. These vegetables also make the dish a complete meal in itself. I prepared this for lunch but it will also work nicely for a quick, easy, and fuss free dinner.
Similar Tools Used in Making This Yam Ring with Bak Chor Mee Suah
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Bak Chor Mee Suah (Wheat Vermicelli with Meat Sauce)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 8 oz ground pork / minced pork (225g)
- ¼ tsp ground pepper (divided)
- 2 tbsp dark soy sauce
- 1¾ cups water (420ml)
- 2 Chinese mushrooms (soaked for 30 minutes, stem removed, and finely diced)
- ½ tsp salt
- 2 tsp corn starch (mix with ¼ cup/60ml water)
- 8 oz bean sprouts (trimmed) (225g)
- 6 bundles mee suah (Chinese wheat vermicelli), approximately 1.2 oz/35g each
- 2 lettuce leaves (cut into thin strips)
- 4 green onions (thinly sliced)
- 4 tbsp fried shallots
- Heat vegetable oil in a medium saucepan. Saute garlic for 20 seconds.
- Add ground pork and ground pepper. Stir fry for 2 minutes.
- Add dark soy sauce. Give it a stir.
- Pour in water. Add mushrooms and bring liquid to a boil. Cover, reduce heat and simmer for 5 minutes.
- Add salt and pour in cornstarch mixture. Allow sauce to thicken. Turn off stove.
- Bring a large pot of water to boil. Blanch beansprouts for 20 seconds. Remove and divide into 4 plates.
- Add mee suah and boil for 2½ minutes. Drain and divide into the 4 plates.
- Ladle a quarter of the meat sauce onto each plate.
- Garnish with lettuce strips, green onions, and fried shallots.
- Serve immediately.