Braised Minced Meat with Mushroom Noodle
Chinese Main Course, Main Course, z. All Recipes

Braised Minced Meat with Mushroom Noodle (Bak Chor Mee)

I have to admit, my most disliked hawker food in Singapore is fishball noodles and bak chor mee is usually sold together in the same store. Thus, I hardly have bak chor mee too.

This is my version of bak chor mee, it’s very easy to prepare. I always make it in bulk, so I can have it anytime when I feel hungry. Just have to heat it up and serve over noodle or rice.

Braised Minced Meat with Mushroom Noodle

Braised Minced Pork with Mushroom Noodle
Noodles tossed in a rich, meaty sauce with minced meat and mushrooms.
Prep Time 5 minutes
Cook Time 30 minutes
Soak mushrooms 1 hour
Course Main Course
Cuisine Chinese
Servings 4 pax


  • 500 g Minced pork
  • 10 Dried mushrooms soaked and sliced
  • Water used to soak mushrooms
  • 2 tbsps Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tsp Sugar
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 tbsps Oil or lard for frying


  • Crispy pork lard
  • Chopped green onions


  • Heat oil or lard in pan.
  • Add minced meat and stir-fry until slightly cooked.
  • Add mushrooms, mix well and stir-fry until brown.
  • Add in light soy sauce, dark soy sauce, sugar, salt and pepper. Mix well and pour in mushroom water.
  • Turn heat to high, let it boil. Then turn heat to low and simmer until there's little sauce left. Turn off heat.
  • Serve minced meat over noodle or rice.


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