Fish Ball Mee Pok Noodles
Mee pok are flat egg noodles that are tossed in a sweet and salty sauce and topped with a plethora of ingredients. This particular recipe has fish balls, fish cakes, and ground pork; which is a popular combo sold in Singapore food stalls.
Prep Time30 minutes mins
Cook Time1 hour hr
Course: Main Course
Cuisine: Singaporean
Keyword: fish, main course, noodles, Pork, Singaporean, Southeast Asian
Servings: 2
Author: Alex Gorgos
- 2 bundles egg noodles (mee pok)
- 6 fish balls
- 6 slices fish cake
- 1 cup bean sprouts
- green lettuce leaves
Stock
- 6 cups chicken stock
- 1/2 cup dried anchovies
- 1 tsp sugar
- 1 tsp salt
Ground Pork
- 6 oz ground pork
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Noodle Sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp chili paste
- 2 tsp black vinegar
- 4 tbsp anchovy stock
Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
Strain the stock. Stir in the sugar and salt.
Add in the fish balls and fish cakes. Simmer on low to keep warm.
Noodles and Sprouts
Bring a pot of water to boil. Blanch the bean sprouts for 10 seconds. Run unde cold water to cool. Set aside.
Using a small strainer, drop the noodles into the boiling water. Stir the noodles with chop sticks in strainer while they are boiling. Boil for 2-3 minutes until cooked through. Drain and run under cold water to stop the cooking process.
Mix together the noodle sauce ingredients.
Toss the noodles in the sauce.
Ground Pork
Mix together the ground pork ingredients.
Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
Scoop out the fish balls and fish cakes from the stock. Bring to a boil. Place the ground pork in the small strainer and drop into the boiling stock. Cook for 1-2 minutes until the pork is no longer pink.