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.
Keyword : bak chor mee suah, wheat vermicelli with meat sauce
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