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Home / Main Ingredient / Noodles / Bak Chor Mee Suah (Wheat Vermicelli with Meat Sauce)

Bak Chor Mee Suah (Wheat Vermicelli with Meat Sauce)

By: 👩‍🦳 Linda · Published: 🖨 March 8, 2021 · Updated: 💻March 8, 2021 · 🗨 2 Comments

Recipe ▼

Quick and easy Bak Chor Mee Suah using boiled wheat vermicelli topped with a minced pork and mushroom sauce. Perfect for a quick meal.

Quick, easy, and tasty Bak Chor Mee Suah.

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.

Bak Chor Mee Suah served with a side of cut red chilies dipped in soy sauce.

Texture

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

This post contains affiliate links. Please read my disclosure policy here.

Cuisinart Chef’s Classic Stainless Stockpot with Cover, 6-Quart
Cast Aluminum Speckle Coated Saucepan, 1.6 Quart, Black
Forged Aluminum Saucepan, 1.5 Quart, Champagne

Quick, easy, and tasty Bak Chor Mee Suah.

Bak Chor Mee Suah (Wheat Vermicelli with Meat Sauce)

Quick and easy Bak Chor Mee Suah using boiled wheat vermicelli topped with a minced pork and mushroom sauce. Perfect for a quick meal.
Author : Linda Ooi
Course : Main Dish
Cuisine : Chinese, Malaysian
Keyword : bak chor mee suah, wheat vermicelli with meat sauce
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings : 4
Calories : 445kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 445kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Bak Chor Mee Suah with blanched bean sprouts and fresh shredded lettuce for texture.

Categories: 🗂 Asian, Main Dish, Noodles, Pork, Southeast Asian Tags: 📋 mee suah, mushrooms

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Comments

  1. The Sudden Cook says

    March 12, 2021 at 1:59 am

    Hi there! – have recently discovered this site and will be bookmarking some recipes for sure!
    xoxo, from Malaysia

    Reply
    • Linda says

      April 8, 2021 at 10:04 am

      Welcome! Very glad you found us. 😀

      Reply

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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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