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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
Cook Time1 hour
Course: Main Course
Cuisine: Singaporean
Keyword: fish, main course, noodles, Pork, Singaporean, Southeast Asian
Servings: 2
Author: Alex Gorgos

Equipment

  • small mesh strainer

Ingredients

  • 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

Garnish

  • green onions chopped

Instructions

  • Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
    Singaporean, main course, fish, pork, noodles
  • Strain the stock. Stir in the sugar and salt.
    Singaporean, main course, fish, pork
  • Add in the fish balls and fish cakes. Simmer on low to keep warm.
    Singaporean, main course, fish, pork

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.
    Singaporean, main course, pork, fish
  • 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.
    Singaporean, main course, pork, fish
  • Mix together the noodle sauce ingredients.
    Singaporean, main course, pork, fish
  • Toss the noodles in the sauce.
    Singaporean, main course, fish, pork

Ground Pork

  • Mix together the ground pork ingredients.
    Singaporean, main course, pork, fish
  • Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
    Singaporean, main course, pork, fish
  • 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.
    Singaporean, main course, pork, fish

Assembly