Mee Pok with Fish Balls, Mushrooms & Minced Chicken
You don’t have to go to a hawker centre to tuck into a hearty bowl of noodles, this easy recipe will have you comfort food bowl ready in under 30 minutes.
Serves 2*You can click on the link to purchase the individual items.
1 packet mee pok
1 packet fish balls
200gm minced chicken
4 dried, or fresh mushrooms, sliced
1 chicken stock cube, or homemade stock
4-6 bok choy leaves
½ teaspoon oil
1 tablespoon oyster sauce
½ tablespoon kicap manis
1 tablespoon soy sauce
1 teaspoon fish sauce
¼ teaspoon sesame oil
¼ teaspoon sugar
1 red chilli, sliced
1 spring onion, sliced
2 teaspoons, fried garlic
2 teaspoons fried shallots
2 dashes white pepper
- Pour the 500ml of water into a medium pot and crumble in the stock. Bring to a simmer, then add the mushrooms (if using dried - if fresh, add later).
- Mix all the sauce ingredients together in a small bowl.
- Add 1 tablespoon of the sauce to the minced chicken, and mix well.
- Heat a small frying pan over medium heat, add ½ teaspoon of oil. Saute the chicken until fragrant and cooked (about 4 minutes). Remove from heat and set aside.
- Prepare your condiments and lay them out, as you will need to assemble the dish and serve quickly when the noodles are cooked.Fill a medium pot with water till it's just over half full, then bring to a boil.
- Meanwhile, prepare a large bowl of cold water.
- Prepare a bowl to toss the cooked noodles in - you may also toss directly into the serving bowls. Also prepare a strainer for the noodles.
- In the soup stock (1), add the fish balls, bok choy and fresh mushrooms (if using) - this should simmer for 3-4 minutes.
- Drop the noodles into the boiling water and swirl using chopsticks for 1 minute.
- Immediately drain the noodles in the strainer and drop them into the cold water.
- Add the noodles into the mixing bowl, then add the sauce and toss well, stirring with chopsticks.
- To serve, top each portion of noodles with some chicken, mushrooms, fishballs, and bok choy. Then, garnish with chilli, spring onion, fried garlic, fried shallots and pepper.
- The remaining soup can be served on the side, or over the noodles depending on preference.